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🍽️ Roasted Root Vegetables with Herb Fritters and Lentil Yogurt Dip

537 kcal · 30 min · 4 servings

Roasted Root Vegetables with Herb Fritters and Lentil Yogurt Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius using top and bottom heat.
  2. 2. Remove the green leafy tops from the carrots and set them aside.
  3. 3. Thoroughly wash the carrots and parsnips under running water.
  4. 4. Peel the carrots and parsnips using a peeler.
  5. 5. Cut the vegetables into halves or quarters depending on their size.
  6. 6. Slice the vegetable pieces into thick, round rounds.
  7. 7. Place the cut vegetables into a large bowl.
  8. 8. Add four tablespoons of olive oil to the vegetables.
  9. 9. Add one tablespoon of honey to the bowl.
  10. 10. Season with four to five pinches of salt.
  11. 11. Season with four to five pinches of black pepper.
  12. 12. Mix everything well until the vegetables are evenly coated.
  13. 13. Spread the vegetables out on a baking sheet.
  14. 14. Place the tray into the preheated oven.
  15. 15. Bake the vegetables for about 20 to 25 minutes.
  16. 16. Rinse the lentils in a sieve under cold water.
  17. 17. Fill a pot with about two liters of salted water.
  18. 18. Bring the water in the pot to a boil.
  19. 19. Add the drained lentils to the boiling water.
  20. 20. Reduce the heat to a medium setting.
  21. 21. Let the lentils simmer covered for about 10 minutes.
  22. 22. Pick the tender tips from the carrot greens.
  23. 23. Wash the carrot greens together with the dill and basil.
  24. 24. Dry the herbs thoroughly with a kitchen towel.
  25. 25. Finely chop the herbs with a knife.
  26. 26. Coarsely chop the sunflower seeds.
  27. 27. Wash the limes under running water.
  28. 28. Cut the limes in half.
  29. 29. Squeeze the juice out of the lime halves.
  30. 30. Take a second, clean bowl.
  31. 31. Add the chopped herbs to the bowl.
  32. 32. Crack two eggs into the bowl.
  33. 33. Add breadcrumbs to the bowl.
  34. 34. Add the coarsely chopped sunflower seeds to the bowl.
  35. 35. Add two tablespoons of lime juice to the bowl.
  36. 36. Mix the fritter ingredients well together.
  37. 37. Season the mixture generously with salt.
  38. 38. Season the mixture generously with black pepper.
  39. 39. Pour the cooked lentils into a sieve.
  40. 40. Let the lentils drain well.
  41. 41. Rinse the drained lentils once more with cold water.
  42. 42. Add six tablespoons of oil to a frying pan.
  43. 43. Heat the oil on a medium to high setting.
  44. 44. Take a spoonful of the herb mixture.
  45. 45. Place the mixture into the hot pan.
  46. 46. Press the mixture down slightly with the spoon.
  47. 47. Fry the fritters on each side for about 1 to 2 minutes.
  48. 48. Fry the fritters until they are golden brown.
  49. 49. Repeat the process with the remaining mixture in several batches.
  50. 50. Place the finished fritters on kitchen paper.
  51. 51. Let the excess oil be absorbed by the fritters.
  52. 52. Take a third bowl for the dip.
  53. 53. Add the drained lentils to the bowl.
  54. 54. Add yogurt to the bowl with the lentils.
  55. 55. Add two tablespoons of lime juice to the bowl.
  56. 56. Mix the lentils, yogurt, and lime juice well.
  57. 57. Taste the dip and adjust with a little sugar.
  58. 58. Finally, taste the dip and adjust with salt.
  59. 59. Take the roasted vegetables out of the oven.
  60. 60. Arrange the warm vegetables on the plates.
  61. 61. Place the herb fritters next to the vegetables.
  62. 62. Serve the lentil yogurt dip alongside.

Nutrition per serving