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Roasted Sweet Potatoes with Beluga Lentils and Feta Cheese: Easy, healthy, gluten-free and comforting vegetarian dinner with minimum efforts!
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Sweet Potato Casserole with Beluga Lentils and Feta Cheese: Meatless Monday Dinner

Roasted Sweet Potatoes with Beluga Lentils and Feta Cheese: Easy, healthy, gluten-free and comforting vegetarian dinner with minimum efforts!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 servings
Calories 263kcal

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

Store in the fridge for up to 4 days.

Nutrition

Calories: 263kcal | Carbohydrates: 29g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 261mg | Potassium: 231mg | Fiber: 7g | Sugar: 3g | Vitamin A: 9305IU | Vitamin C: 3.1mg | Calcium: 136mg | Iron: 2.8mg