Greek-Style Lemon Roasted Potatoes with Herby Lentils
Crisp-edged lemon potatoes topped with warmly spiced lentils, roasted carrots and fresh spinach.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
Difficulty
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Crisp-edged lemon potatoes topped with warmly spiced lentils, roasted carrots and fresh spinach.
Difficulty
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Servings
Adjust the recipe
Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
easy
For 2
Get everything ready
Heat the oven to 220C/200C fan. Halve the potatoes, cut the carrots into thin batons and cut the onion into thin wedges. Line a large baking tray.
Drain and rinse the lentils, wash the spinach and finely chop the garlic. Measure the stock, oregano and lemon juice.
Step by step
Toss the potatoes, carrots and onion with the oil, oregano, salt and pepper on the tray. Roast, turning once halfway through, until the potatoes are golden and tender.
Timer available in cooking mode · 30 min
Five minutes before the vegetables are ready, heat a frying pan over a medium heat. Add the garlic for 30 seconds, then add the lentils and hot stock. Simmer until hot and lightly saucy.
Timer available in cooking mode · 4 min
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Stir the spinach into the lentils until just wilted. Spoon over the roasted vegetables and finish with lemon juice.
Timer available in cooking mode · 1 min