About the Recipe
A classic lunch recipe where I use some sort of “building blocks” to layer up a taste plate of food. The lentils and beans build the ground layer (and happen to also be cupboard staples). The root vegetables the tasty middle (they last a long time in a fridge or pantry) and the onion, fig mix plus the feta cheese at the end bringing the sweetness and salty flavours bringing this dish to the next level without much fuss! The fresh figs are the only shorter-lived ingredient in this dish. Dried figs soaked in a bit of water could replace them if you can’t get hold of fresh ones!
Ingredients
• 100g green lentils
• half a can of butter beans
• 4 carrots
• 2 parsnips
• 1-2 figs, quartered
• 1 small onion or chalotte, sliced
• 40g feta cheese
• 3 tbsp extra virgin olive oil
• salt and pepper to taste
Preparation
Start with cooking the lentils per instructions with some salt. At the same time peel and chop the carrots and parsnips and drizzle with some oil and sprinkled salt and bake for 30 minutes at 200 degrees C.
Heat up a spoonful of olive oil and fry chopped onion for 5 minutes. Add the chopped figs and let caramelise on low heat for about 3-5 minutes.
When the lentils are cooked, mix with the drained butter beans (the beans will take on the heat of the lentils). Add the roasted vegetables including the oil and top the plate with the fig and onion mix. Crumble the feta evenly over the plates and finish with a little glug of more olive oil. Season with salt and pepper!