Thursday, 5 June 2014

Puy Lentil & Feta Roasted Vegetables

Today's post is written by Jenny Phillips who specialises in supporting cancer patients with diet & lifestyle interventions. She herself recovered from breast cancer 10 years ago. 

Jenny has kindly shared a simple summer supper, if only the rain would break for a while!


This recipe combines delicious Mediterranean flavours and is quick and easy to prepare. If you are completely dairy free simply substitute the feta with tofu. I do find that many people tolerate goats and sheep’s cheese very much better than cow’s dairy. They are also less oestrogenic than cow’s milk and may be a better choice for those concerned about hormone levels (1).

We served this dish with a rocket, avocado and sundried tomato salad, and to drink? Fresh lemon, coconut water and ginger topped up with fizzy water. Tres refreshing!



Ingredients (serves 6)
1 red onion, sliced
2 peppers – 1 red and 1 yellow, sliced
1 aubergine, cut into chunks
1 courgette, cut into chunks
1 large sweet potato, peeled and cut into chunks
3 cloves of garlic, peeled and chopped
Olive oil, balsamic vinegar, italian herbs, S&P
1 pack cooked Puy Lentils (Merchant Gourmet)
300g feta cheese or tofu

Method:
Add the vegetables to a large casserole dish and toss in oil, vinegar and herbs. Season.
Bake at 190 degrees for 45 mins to one hour, or until soft
Stir in the lentils, crumble the feta over the top and serve. Voila!

(1)    Farlow DW, Xu X, Veenstra TD (2012) Comparison of estrone and 17β-estradiol levels in commercial goat and cow milk. Dairy Sci. 95(4):1699-708


To find out more about Jenny and the work she does at Inspired Nutrition, please visit the website

Find more of Jenny's creations on the recipes page



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