Roasted Sweet Potatoes with Beluga Lentils and Feta Cheese: Easy, healthy, gluten-free and comforting vegetarian dinner with minimum efforts!
It’s amazing how healthy this casserole is. Sweet potatoes are known for their high beta-carotene content, as well as vitamin C, anti-inflammatory nutrients, antioxidants and blood sugar-regulating nutrients. Being a superfood, which is also low-caloric, lentils contain a lot of protein, vitamins and minerals. This dinner is unusual and fresh, so if you’d like to diversify your diet, it’s a good idea to make it for a weekday dinner next time. It’s so easy and so delicious that you will find yourself making it over and over again once you try it. It’s very filling, comforting and wholesome. You only need three ingredients I’ve already mentioned, as well as a lug of olive oil, rosemary, garlic, salt and pepper. That’s it!
Food doesn’t have to be difficult to make and contain a lot of ingredients to taste good. If you are interested in learning more about combining ingredients and improving your everyday cooking, I have something for you. I’ve finished my e-book called “How to Cook Without a Recipe” and I’m sharing it with you FOR FREE! You will learn:
- How to cook without relying on recipes?
- How to improve your cooking using a simple flavor formula?
- How to combine different tastes to make your dish more flavorful?
- What it takes to create a harmony of flavor in a dish?
- How to simply enhance the flavor of a dish?
- What factors influence the perception of taste?
My hope is to help you improvise in the kitchen and create mouth-watering dishes on your own without being dependent on recipes. The concept presented in this book is for you to develop your own recipes and impress your family and friends. Learn about taste, texture, smell and appearance and apply this to your everyday cooking. Become a creative chef in your own kitchen! I hope you enjoy this e-book and I’m thrilled to know what you think! Please share your feedback and let me know if you like my book.
Here is a recipe for my roasted sweet potato with beluga lentils and feta cheese.
Sweet Potato Casserole with Beluga Lentils and Feta Cheese: Meatless Monday Dinner
Ingredients
- 2 medium-sized sweet potatoes
- 2 tablespoons olive oil
- 1 clove garlic minced
- 2 sprigs rosemary
- salt
- black pepper
- 120 grams or 1/2 cup black beluga lentils
- 80 grams or 3 oz feta cheese diced
Instructions
- Preheat the oven to 190 °C or 375 °F.
- Dice the sweet potatoes without peeling them and put them in a large heat-proof skillet or casserole in one layer, if possible. Drizzle with olive oil, minced garlic, rosemary, a pinch of salt and black pepper. Roast for 30 minutes.
- Boil beluga lentils in a covered pot with sufficient amount of water for 20 minutes. If using other types of lentils, increase the cooking time to 30 minutes. Drain and add them to the casserole with sweet potatoes together with diced feta cheese and roast for the remaining time or until done. Enjoy!
Notes
Nutrition
P.S: Check out my last week’s Meatless Monday dinner recipe: Vegan Cauliflower Stew with Broccoli, Chick Peas and Kale.
Best,
Elena
Elena Szeliga
Monday 30th of October 2017
Hi Susan, thank you so much for your kind feedback! You made my day :) I'm so happy you and your family enjoyed the recipe! It's one of my favorite ones, since it's easy, delicious and not boring. Hope it will become one of your "go-to" dinner meals!
SUSAN MALEY
Monday 30th of October 2017
Hello: I prepared this recipe tonight for dinner and found it to be easy, flavorful and delicious! My son who is grown stopped for dinner tonight and absolutely loved the taste and left the table after 2 helpings. He would have had a third helping but nothing was left. I used a roasting pan and cut the sweet potatoes into small chunks. After 30 minutes they were perfectly done. The rosemary and garlic was a great touch. I didn't have beluga lentils but I will try them next time. I used the green lentils I had on hand and cooked them separately in a sauce pan for 30 minutes. They were soft when finished but the green lentils didn't have much taste.
This recipe is definitely a keeper! So easy for a weekday meal or a Sunday dinner. Served with Naan bread and it was a big hit at my house. My son is anti-vegetable but really enjoyed this meal!
Thank you, Elena, for sharing this recipe!
Joanna E
Tuesday 2nd of February 2016
I couldn't find beluga lentils so I used brown lentils I had in my cabinet. The potatoes I diced about 1/2", but they were still quite underdone after roasting for 20 minutes. The lentils also were somewhat firm after 20 minutes. I roasted an extra 10 minutes, and they were still underdone. I'm not sure if I did something wrong, or if there might be steps that were just implied but not written, like covering the pot of lentils, or covering the potatoes as they roast. The flavor was very good, but the texture really was bad being underdone. I'm going to find some beluga lentils and try again.
Elena Szeliga
Wednesday 3rd of February 2016
Hi Joanna! I'm sorry to hear that! There are three things I should mention here: first, you are absolutely right about covering the pot of lentils! My bad, I should've mentioned it in the recipe! Second, brown lentils take somewhat longer. They are usually ready in about 30 minutes. As for the sweet potatoes, it might be a good idea to take a larger skillet because they take longer if they are overcrowded. I usually try to arrange them in a single layer. If it's not possible, just give them some more time in the oven. Alternatively, you can use a roasting tray. Thank you so much for the heads up! I will update the recipe according to your comment.
Ksenia @ At the Immigrant's Table
Tuesday 26th of January 2016
Can't wait to see what your approach is to "winging it" (or is it "whinging"? These English idioms always confuse me). You should offer the ebook to those who subscribe to your mailing list - it'll be a great incentive!
Elena Szeliga
Tuesday 26th of January 2016
That's what I did! Are you able to download it?