for 4 person

Roasted vegetables

6	carrot, halved crosswise and quartered lengthwise
2	raw beetroots (approx. 250 g each), cut into wedges
2	red onions, cut into wedges
2	fennel (approx. 200 g each), cut into wedges
3 tbsp	olive oil
1 ½ tsp	salt
a little	pepper

Lentils

100 g	black lentil (beluga)
6 dl	water, boiling
¼ tsp	salt

Dressing

1 tbsp	white wine vinegar
2 tbsp	olive oil
180 g	plain yoghurt
3 sprig	peppermint
½ tsp	salt
a little	pepper

How it's done

Roasted vegetables

Mix the vegetables with the oil, salt and pepper, spread onto a baking tray lined with baking paper.

Roast for approx. 1 hr. in the centre of an oven preheated to 200°C. Turn the vegetables from time to time so that they brown evenly.

Lentils

Place the lentils in boiling water and simmer (uncovered) for approx. 20 mins. until just soft. Drain the lentils, season with salt, allow to cool a little, mix with the roasted vegetables or serve alongside.

Dressing

Combine the vinegar with all the other ingredients up to and including the yoghurt. Add the mint, season to taste. Drizzle the roasted vegetables and lentils with the dressing.

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