Root Vegetable and Lentil Bake with Feta Crumbs

• 500gcarrots, cut into 2cm chunks
• 400gparsnips, cut into 2cm chunks
• 3 tbspolive oil
• 300gdried green lentils, rinsed
• fine salt
• black pepper
• 1large onion, finely chopped
• 3garlic cloves, finely chopped
• 2 tspdried thyme
• 2× 400g tins chopped tomatoes
• 200mlvegetable stock
• 150gkale, tough stalks removed and leaves roughly torn
• 150gfeta, crumbled
• 60gfresh breadcrumbs
• 1 tbspolive oil

Method

1. 1Heat the oven to 200°C fan. Tip the carrots and parsnips into a large roasting tin, toss with 2 tbsp olive oil, salt and pepper, then roast for 30 minutes until browned at the edges and nearly tender.
2. 2Meanwhile, put the lentils in a saucepan and cover generously with cold water. Bring to the boil, then simmer for 22 minutes until tender with a little bite; drain well.
3. 3Heat the remaining 1 tbsp olive oil in the empty saucepan over a medium heat. Cook the onion for 8 minutes until soft and lightly golden, then stir in the garlic and thyme for 1 minute until fragrant.
4. 4Pour in the chopped tomatoes and stock. Simmer for 8 minutes until slightly thickened, then season with salt and pepper.
5. 5Stir the drained lentils and kale into the tomato mixture. Cook for 3 minutes until the kale has wilted, then fold through the roasted roots in the roasting tin.
6. 6Mix the feta, breadcrumbs and 1 tbsp olive oil in a bowl. Scatter it evenly over the lentil bake, leaving some rough clumps so the topping catches properly.
7. 7Bake for 15 minutes until bubbling at the centre and deeply golden in patches. Leave it for 5 minutes until the sauce settles slightly, then spoon into warm bowls.

Per serving

kcal

695

protein

30.9g

fibre

21.3g

carbs

92.3g

fat

23.9g