Lentils with Roasted Vegetables

Lentils are inexpensive, simple to prepare and full of nutrients.  They are an excellent source of dietary fiber and protein as well as vitamin C, B-vitmains and folate.  AND they taste great!  This dish combines warm lentils, caramelized roasted vegetables and fresh herbs to create a delicious dish, perfect for a wintery day!
Lentils with Roasted Vegetables

• 1 cup small dark lentils (such as Puy or Castelluccio), rinsed

• 2 tbsp top-quality red wine vinegar

• salt and black pepper

• 6 small carrots, peeled

• 5 celery stalks

• 1 bay leaf

• 3 thyme sprigs

• 1/2 white onion

• 3 teaspoons olive oil

• 1 pint cherry or grape tomatoes, halved

• 2 tbsp each roughly chopped parsley, cilantro and dill

• 1 Cup Greek Yogurt (or coconut yogurt)

• Preheat oven to 400 degrees.

Place the lentils in a medium saucepan. Cut one carrot and half a celery stalk into large chunks and throw them in. Add the bay leaf, thyme and onion, cover with plenty of water and bring to the boil. Simmer on a low heat for about 25 minutes, or until the lentils are tender. Drain in a sieve.
Remove and discard the carrot, celery, bay leaf, thyme and onion and transfer the lentils to a mixing bowl. Add the vinegar, 1 teaspoon of the olive oil and plenty of salt and pepper; stir and set aside.

While the lentils are simmering, cut the remaining carrots and celery into 1/2-inch dice and mix with the tomatoes, 2 teaspoons of olive oil and a pinch of Kosher salt. Spread in an ovenproof dish and roast in the oven for about 20 minutes, or until the carrot is tender but still firm.

Add the cooked vegetables to the warm lentils, followed by the chopped herbs and stir gently. Taste and adjust the seasoning. Spoon the lentils onto serving plates and top each serving with 1/4 cup dollop of yogurt.