Puy Lentils with Baked Veges
1 ½ cups Puy lentils
1 red and 1 yellow capsicum
2 medium fennel bulbs
2 small red onions
4 cloves garlic
5 tbsp Olivado extra virgin avocado oil
200g Feta cheese
Heat the oven to 180°C. Chop the courgettes and capsicum into roughly 2cm square pieces. Peel the onions and cut into quarters, leaving the stem on to hold the pieces together. Toss the vegetables in 4 tbsp of the avocado oil and season with salt and pepper. Bake in the oven for about 30 mins. Slice the garlic and fennel, and add these to the other vegetables for the last 10 minutes.
Meanwhile, cook the Puy lentils in 4 ½ cups of water for 20-25 mins, until tender. Drain any excess water and season with salt and pepper and the remaining avocado oil. Mix the lentils and vegetables together, crumble the feta cheese into the mixture, and garnish liberally with tarragon leaves.
Serve with a green salad and fresh crusty bread. Serves 4.