This delicious warming dish offers a balance of nutrition and comfort. The root veggies are rich in fibre, beta-carotene and antioxidants, great for digestion and immune health.
Honey provides natural energy and has antibacterial qualities. Labneh is a probiotic-rich dairy food. If you don’t have time to make labneh, substitute Mungalli Feta or one of our Meredith Dairy Goat Cheese products. For a dairy-free meal, try Dilectio Marinated Goat Cheese. Lentils are a powerhouse of nutritional and health benefits as they are high in protein, rich in fibre, iron-rich and low in fat and calories. You can also vary the vegetables depending on what is available (Serves 4)
Ingredients
For the honey-roasted vegetables:
2 carrots, cut into batons
2 parsnips, cut into batons
1 small sweet potato, cut into batons
1 fennel bulb, cut into wedges
2 red onions, cut into wedges
4 cloves garlic, crushed whole with skin on
2 tbsp honey
1 tbsp apple cider vinegar or lemon juice
Several sprigs of fresh thyme or 1 tsp cumin seeds
Salt and pepper
For the lentils:
1 cup dried green or French lentils
1 bay leaf
2 cloves garlic, smashed
2 tbsp olive oil
Juice of half a lemon
Salt to taste
For the herbed labneh recipe, click HERE – MAKE DAY BEFORE
1 cup labneh (or feta/goats cheese)
2 tsp chopped parsley, fresh mint or dill
1 tsp honey
Salt to taste
Optional garnish:
Toasted walnuts, pomegranate seeds, fresh parsley
Method
Roast the Vegetables:
Preheat oven to 210C fan-forced. Toss the vegetables with olive oil, honey, vinegar, thyme, salt and pepper. Spread on a baking tray in a single layer. Roast for 35-40 minutes, turning halfway, until caramelised and tender
Cook the lentils:
While the vegetables are roasting, cook lentils in plenty of salted water with the bay leaf and garlic until just tender (20-25 mins). Drain, remove bay and garlic, and toss warm lentils with olive oil, lemon juice and salt.
Mix the labneh:
Combine labneh with herbs, honey and a pinch of salt. Chill or serve at room temperature
Assemble:
Spoon lentils onto plates, top with roasted vegetables and dollop with herbed labneh, goats cheese or feta. Drizzle with extra honey if desired and garnish with toasted nuts or herbs