Bowl with oven vegetables and lentils

Name: Bowl with oven vegetables and lentils
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 ml Milk; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp salt, chili flakes, pepper; 250 g + something Polenta; 1 Cauliflower; 300 g cherry tomatoes; 2 red onions; 2 Garlic cloves; 1 Aubergine; 5 TABLESPOONS Olive oil; 250 g Whole milk yoghurt; 1 TEASPOON Tahin (sesame paste; glass); 1,5 Lemons; 4 Stem/s Parsley; 2 Spring onions; 100 ml Sunflower oil; 1 can(s) (425 ml each) Lenses (e.g. from Bonduelle); baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

A bowl of deliciousness: With lots of fresh vegetables and a creamy yoghurt dip, this bowl comes along - and just makes you full and happy.

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 ml Milk
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp salt, chili flakes, pepper
250 g + something Polenta
1 Cauliflower
300 g cherry tomatoes
2 red onions
2 Garlic cloves
1 Aubergine
5 TABLESPOONS Olive oil
250 g Whole milk yoghurt
1 TEASPOON Tahin (sesame paste; glass)
1,5 Lemons
4 Stem/s Parsley
2 Spring onions
100 ml Sunflower oil
1 can(s) (425 ml each) Lenses (e.g. from Bonduelle)
baking paper

Directions

1
For the polenta, line two square casseroles (should have a total size of approx. baking tray) with baking paper. Bring milk, 300 ml water, vegetable stock and 1 tsp. salt to the boil. Take the pot from the stove, pour in 250 g polenta while stirring. Pour the mixture into the moulds and press flat to approx. 1⁄2 cm. Let it cool down and then let it cool down in the refrigerator for about 20 minutes.
2
Preheat the oven for the vegetables (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Clean and wash the cauliflower and divide into florets. Wash and halve the tomatoes. Peel and slice the onions. Peel and chop garlic. Clean, wash and roughly dice the aubergines. Mix everything on a baking tray. Sprinkle with 4 tablespoons of olive oil and season vigorously with salt and 1⁄2 tsp. chili. Bake in a hot oven for 25-30 minutes.
3
Mix yoghurt, tahini and half lemon juice, season with salt and pepper. Wash parsley, shake dry and puree with half of the yoghurt dip. Clean and wash spring onions, cut into rings.
4
Cut polenta into strips of about 1 cm wide and 7-8 cm long, sprinkle with some polenta. Heat the oil in a large frying pan and fry the polenta chips in it in portions for about 6 minutes until crispy all around. Drain on kitchen paper. Rinse and drain the lentils and fry them in 1 tbsp. olive oil. Mix with vegetables and the rest of the lemon juice. Arrange in bowls, sprinkle with spring onions. Serve with chips and yoghurt dip.