Stewed lentils with baked root vegetables and curry yoghurt

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A nice selection of root vegetables. We managed to get some really nice ones. Different colored Potatoes, Blue Radish, Parsnip and yellow Turnips. For those of you that are not so fortunate to live close to a great Vegetable market, the supermarket stuff will be equally delicious though not as colorful.

We gave the vegetables a good scrub with a fresh washing up sponge, tossed it in olive oil, salt and pepper, before baking it whole at 180° until tender.


For the lentil stew..


350g lentils

1 carrot diced small

1 big onion finely chopped

1 stick of celery chopped

2 cloves garlic minced

1 spring of mint

2 bay leafs

3 tbsp tomato pure

olive oil

Apple vinegar to taste



Cook the lentils 2/3 done in unsalted water. They should still have a little bit of bite to them. Take all of the vegetables and sweat them in a large pot until they get a little bit of color. Add tomato pure and herbs and water to cover. Simmer for a further 20 minutes. Add the lentils and seasoning. Continue to cook for approximately 10 minutes or until tender. Finnish off the seasoning checking if additional salt, pepper or vinegar is needed.

Finnish off with yoghurt, curry powder and fresh coriander!

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