Hearty Lentil Root Vegetable Bake Recipe

About this recipe

A comforting and diabetic-friendly dinner featuring black lentils, root vegetables, and aromatic herbs, baked to perfection for a wholesome meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Rosemary Rosmarinus Officinalis Herb Garden Plant
• 1 stick Organic Celery Stick
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 25G Mill & Mortar Organic Herbes De Provence, 25G
• 50G Pepper Black Ground BWFO
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Parmesan Shavings
• 100 g Freshly Sliced Pancetta Arrotolata | Dry-Cured Rolled Pork Belly | Subissati | 100G
• 250 G Onion Shallots 300g
• 500 G Trs Green Lentils
• 250G Holland & Barrett Nutritional Yeast Flakes
• 1 Parsnip 1 Each
• - Schwartz Garlic Powder 480g
• 750G Saxa Fine Table Salt 750G

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a large oven-safe dish, combine 3 cups diced celery, 1 cup diced carrots, 2 chopped shallots, 2 chopped tomatoes, and 1 teaspoon garlic powder.
3. 3. Stir in 2 teaspoons herbes de Provence, 1 teaspoon salt, and 1/2 teaspoon ground pepper. Add 8 cups vegetable broth, 1 cup green lentils, 1 sprig rosemary, and 1 bay leaf. Mix well.
4. 4. Add a small amount of nutritional yeast to the dish for added flavor. Cover the dish tightly with aluminum foil or a lid.
5. 5. Bake in the preheated oven for 1 hour and 30 minutes, stirring halfway through, until the lentils are tender and the flavors are well combined.
6. 6. Remove the dish from the oven and discard the rosemary sprig, nutritional yeast, and bay leaf.
7. 7. Serve the baked lentil and vegetable dish hot, topped with freshly grated Parmesan cheese and crispy pancetta pieces, if desired.