Step 1

Preheat oven stage to 220°C hot air. Wash the vegetables and prepare them according to the mud, place them on the baking tray and season with salt and pepper. Sprinkle the vegetables with a little olive oil and cook in the oven for about 30 minutes.

Step 2

Finely chop the aromatics and vegetables for the lentils and put them in a pot with olive oil. Wash the lentils on a fine sieve under running, cold water and put into the pot. Sweat the lens base until it is colourless and glassy.

Step 3

Deglaze the lentils with the vegetable stock and cook for about 30 minutes until al dente until soft. Let the lentils cool lukewarm. Salad dressing ingredients to give the lentils to taste sweet-sour season.

Step 4

Arrange the lentil salad with the oven vegetables and decorate with pine nuts and finely chopped parsley. Serve quickly and enjoy.