Description
Easy, healthy, gluten-free and comforting vegetarian dinner with minimum effort!
Ingredients
- 2 Medium Sized Sweet Potatoes
- 2 Tablespoons Olive Oil
- 1 clove Garlic, Minced
- 2 sprigs Rosemary
- Salt And Black Pepper
- ½ cups Black Beluga Lentils
- 3 ounces, weight Feta Cheese, Diced
Preparation
Preheat oven to 190°C or 375°F.
Dice sweet potatoes without peeling them and put in a heat-proof skillet or casserole. Drizzle with olive oil, minced garlic, rosemary, a pinch of salt and black pepper. Roast for 20 minutes.
Boil lentils in a pot with sufficient amount of water for 20 minutes. Drain and add lentils and feta to the sweet potatoes. Continue roasting 10 more minutes. Enjoy!
