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Bowl with oven vegetables and lentils

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Ingredients

  • 150 ml of milk
  • 1 teaspoon vegetable stock
  • Salt chili flakes, pepper
  • 125 g polenta
  • ½ cauliflower
  • 150 g cherry tomatoes
  • 1 red onion
  • 1 clove garlic
  • ½ eggplant
  • 2 ½ tbsp olive oil
  • 125 g whole milk yogurt
  • ½ teaspoon tahini
  • ¾ lemon
  • 2 stalks of parsley
  • 1 spring onion
  • 50 ml sunflower oil
  • ½ can 425 ml each lentils

Instructions

  • Prepare the polenta according to the instructions on the packet.
  • Clean and wash the cauliflower and cut into florets.
  • Wash tomatoes and cut in half.
  • Peel the onions and cut into wedges.
  • Peel and chop the garlic.
  • Wash the eggplant and chop it roughly.
  • Mix the vegetables on a baking sheet, drizzle with 4 tablespoons of olive oil, season well with salt and ½ teaspoon of chili and bake at 180 ° C for 25–30 minutes.
  • Mix the yogurt, tahini & half of the lemon juice, season with salt & pepper.
  • Clean and wash the spring onions and cut into rings.
  • Cut the polenta into long strips and fry until golden in a pan.
  • Rinse, drain and fry the lentils in 1 tablespoon of olive oil.
  • Mix with the vegetables and the rest of the lemon juice.
  • Arrange in bowls, sprinkle with spring onions.
  • Serve with French fries and yoghurt dip.
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Course Bowls / Vegetables
Diets Vegetarian