Lentil Bowl with Roasted Vegetables

1. 1 Red lentilspack 450 g ≈ $2.40 80 g
2. 2 Sweet potatoes≈ $2.00 per kgNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 155 g
3. 3 Bell peppers≈ $6.00 per kg 105 g
4. 4 Fresh spinachpack 150 g ≈ $2.50 45 g
5. 5 Feta or brined cheesepack 200 g ≈ $3.00 45 g
6. 6 TahiniNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 15 g
7. 7 Lemon≈ $4.65 per kg 30 g
8. 8 Olive oil 12 ml
9. 9 Garlic≈ $10.00 per kg 3 g
10. 10 Paprika 2 g
11. 11 Salt 2 g
12. 12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the lentils, cover with 220 ml water, and cook for 12–15 minutes until tender, then season with salt and drain off any excess water.

2. Dice the sweet² potato, slice the bell³ pepper into strips, and toss with 8 ml olive oil, paprika, salt, and pepper.

3. Roast the vegetables at 200 °C for 20–25 minutes, until the sweet² potato is tender and lightly browned.

4. Mix the tahini, juice of half a lemon⁷, grated garlic⁹, 4 ml olive oil, and 2–3 tbsp water into a smooth sauce.

5. Spoon the lentils into a bowl as the base, then add the roasted sweet² potato, bell³ pepper, fresh⁴ spinach, and crumbled feta⁵ in sections.

6. Drizzle the bowl with the tahini sauce and serve while the vegetables are still warm.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.