Roasted Vegetables and Lentil Salad w/ Feta and Yogurt/Garlic Dressing


It’s been a while. As always, life is changing. I endlessly try, grow, develop and fail. I take multiple steps at a time, I move forwards, backwards and I’m stuck in certain moments. Last Saturday, I was modelling for a special photography project for one of my friends, and I realised how little and at the same time how much I’ve changed over the past 3-4 years. It’s been 3 years since I was in front of her camera, and seeing the photos from both back then and Saturday, it stroke me that my faced hasn’t changed that much. My personality, however, has. A lot. I know I have youngish features, inherited from my father, which make me look like a 16 (17? 18? 19?) maybe 20? I don’t even know) year old girl. It’s something I’ve always loathed, but which I’m starting to appreciate more and more. Why would you hate things you can’t do anything about? All it does is make you unhappy. I’m starting to see that this is who I am; young, energetic, slightly naive, extremely enthusiastic; and it’s what people like about me; it’s why people like me and why they like having me around. It’s positive.

I’m thinking about when I finished high school, and when I started University. It’s such a long time ago, and so many things have happened. Isn’t it incredible how time flies? Or how we think time stands still sometimes? Day in, day out, people are living their lives, experiencing everything around them, making decisions, meeting new people, developing themselves. But, are we doing it the right way? Have I been doing it the right way for the past 3-4 years? Is there even a right way to do so? Of course not. It’s just incredible how much I think about all of this. Mainly because that’s who I am, strengthened even more because of what I’m reading for University, for my literature courses. There have been some amazing great writers, who have put their thoughts on paper so that we, the rest of the world, can experience what they were thinking, what they were experiencing and how they were struggling with their lives.
T.S. Eliot wrote about post WW1 Europe, about the loss of practically everything; culture, humanity, love, friendship, admiration. There was nothing left but selfishness and grieve, there was no meaning for life anymore. It frightens me that I sometimes think like he did, but about the world I’m living in right now. There are so many precious moments, there are so many amazing people, so many things I cherish, admire and love but, there are also so many things I don’t understand and that are wrong, harmful, destroying or horrible. Though I might think too much about it, about writers and their thoughts, about the loss of important things in life, I do need it. It’s the awareness that makes me appreciate what I have and what gives life more depth or meaning. And that’s exactly what Eliot was striving for; give meaning to life. Oh, if this man was still alive. Could I please meet him in person and talk about about all of this for hours? days? We would have been soulmates, I’m sure.


Also important in life, is food, of course. I want to live my life in my kitchen, spend every single hour there, develop even more, set up my own thing, but it’s impossible. At least, for now. I can day dream for hours about all the great and incredible food bloggers who are doing this every day, who have set up an incredible business or who are hosting amazing workshops. I wish I could be there, experience every single one of them. To attend one of Sunday Suppers’ astonishing events with that beautiful styling, to become Molly’s editorial and kitchen assistant (uh yes please!), to attend one of Cannelle et Vanille’s workshops, to explore her new SF neighbourhood and pick lemons from her own tree with HummingBirdHigh, to talk to Sarah B. about her amazing My New Roots Book and what’s it like to live in Copenhagen, and to meet all the other kind, loving and inspiring people. One day I will. Until then, I day dream, talk and interact, and cherish what I have. Talking about meaning in life, right? My heart is full.


Notes on recipe
The lentils are best when solely soaked (and not cooked) for at least 8 hours. They’ll keep their texture and bite.
Don’t like it spicy? Leave the raw garlic out or sauté it first before adding it to your dressing.

Roasted Vegetables and Lentil Salad w/ Feta and Yogurt/Garlic Dressing
Serves 2

1 cup lentils
3 small carrots
1 big sweet potato
3 small beets
3 tbs coconut/olive oil
1/8 tsp chili powder
1 tsp honey
sea salt
freshly ground pepper
3 tbs yoghurt
1 clove garlic, grated
1 tbs cilantro, chopped
1/2 lemon, juice
1/2 tbs olive oil
2 handfuls arugula
handful cilantro, chopped
100 gr soft feta cheese

One day ahead, combine 1 cup lentils with 2 cups water and 1/2 tsp lemon juice. Leave to soak.
On the day itself, preheat oven to 200C.
Drizzle beets with 1 tbs oil, season with salt and pepper, pack in aluminium foil and roast for about 30 minutes until soft. Leave them to cool and cut each one in 4.
Cut carrots and sweet potato in slices. Mix carrots with honey and 1 tbs oil and sweet potato with 1 tbs oil and chili powder. Season both with salt and pepper. Spread out in a single layer on a baking sheet with parchment paper. Roast for about 20 minutes, turning halfway, until golden brown and crispy.
Make the dressing by mixing yoghurt, garlic, cilantro, lemon juice and olive oil. Season with salt and pepper.
Drain lentils, rinse well.
Mix arugula, roasted vegetables and lentils. Divide over plates.
Crumble over the feta cheese and finish with some fresh cilantro.
Serve with yoghurt/garlic dressing and enjoy!

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