Ingredients:​

For 4 servings:

• 2 large carrots, cut into wedges

• 1 red onion, finely sliced

• 2 medium sized sweet potatoes, cut into cubes

• 3 tbsp olive oil

• pinch dried chili flakes (optional)

• sat and pepper

• 2 tbsp balsamic vinegar or pomegranate molasses

• 1 ½ cups brown or green lentils

• ¼ cup feta cheese, crumbled

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Preparation:

• Preheat the oven to 400F.

• Place the carrots, onion and sweet potato on a large shallow baking tray, drizzle with 2 tbsp olive oil and the chili flakes, if using. Season well and roast for 30 mins, turning occasionally, or until tender and turning golden.

• Cook the lentils according to the package instructions, season with salt and pepper and then scatter over a serving platter. Top with the roasted vegetables, crumbled feta, then drizzle with the balsamic vinegar or pomegranate molasses and the rest of the extra-virgin olive oil.