Bowl with Lentil and Roasted Vegetables

Preheat the oven to 175 ° C (fan oven).

Cook the lentils in water with a pinch of salt as indicated on the packet.

Wash the vegetables. Cut the cauliflower into florets and the Brussels sprouts in half. Remove the outer leaves if they are damaged. Peel the carrots. Cut the pepper into thin strips.

Place the vegetables on a baking sheet covered with parchment paper. Since this was a lot of vegetables, I spread it out on two baking sheets. Add a dash of olive oil.

Bake for 20-25 minutes. The vegetables should be cooked but still slightly crunchy.

Meanwhile, chop the dill and mix with the yogurt. Add salt and pepper.

Drain the lentils and add more salt if necessary.

Place the lentils in a bowl, add the vegetables on top. Add salt and pepper. Add a dash of lemon and olive oil.

Sprinkle with feta cheese and serve with the yoghurt.