Recipe: Warm Roasted Vegetable Lentil Bowl with Herby Goats Yogurt + a St. Helen’s Farm Goat-ey Giveaway
Yes, I’m feeding you lentils again. Okay, so this lentil bowl also includes some sort of vegetable, some sort of herb, and some sort of dairy, but I promise you that this lentil bowl (better suited to dinner than lunch) is a totally different beast. Promise. It’s full of different textures and flavours, and is one of those bowlfuls I was upset to reach the bottom of, because I just wanted more. The hero ingredient here is full fat goats yogurt: just stir in some herbs and sea salt, and swirl it into the warm lentils. You’ll get that beautiful goats cheese flavour, but in a lighter, yogurt form which mixes into the lentils as you eat forming a sauce.
It is actually quite shocking that I don’t have more goat products in my life already. The keen eyed of you will have noticed that when I do cheese, I only do mozzarella (made with buffalo milk), feta (made with sheep milk) and parmesan (where you barely have any cheese on your plate at all because a little goes a long way!) The truth is that cows milk cheese and I are not friends. At boarding school I was labeled as a fussy eater until a teacher forced me to eat a cheese sandwich and I was very, very sick. Other cheeses don’t bother me, and in small amounts things are all good, because I simply just don’t digest it right. My family have several different theories from what this is, from because my mother not liking milk so not drinking it through pregnancy (though we both eat yogurt, cream, and milk when it has been used in cooking and baking), and because things like IBS and Chrones run in the family (but thankfully I suffer from neither).
So, when St. Helen’s Farm in Yorkshire got in touch with me about developing a recipe that showcased their range of goats milk, cheese and yogurt products, I jumped at the chance to fill my fridge with goat. Not only am I slightly in love with their natural yogurt (not is it only great here, but I love it as a slightly more interesting alternative with a slice of rhubarb and almond cake for dessert), but everything else is also rather delicious too. Speaking of rhubarb, I had their rhubarb and hibiscus special edition yogurt for breakfast yesterday, and god you need to go and pick a couple up. At first, how goat-ey the yogurt is is curious, but mixed with the sharp fruity compote at the bottom, it is unlike any yogurt you’ve had before. And, their spreadable goats cheese on toast with cherry tomatoes, flakey salt, lots of black pepper and a glug of olive oil is my new jam.
I’ve pictured most of the range here, but there is also a lovely goats butter, and I’ve spied goats double cream, and both chocolate and vanilla goats milk ice cream in Waitrose, too. You know I’m always all about the flavour before anything else, but it turns out that goat dairy products are also a pretty good for you alternative to cow products for people who don’t have issues with cow dairy, even if some of the benefits such as less allergen proteins don’t really matter to you. For example, goats milk is easier to digest than cows milk, because the globules of fat in the milk are smaller, so much easier to break down. I’ve been reading The FODMAP Friendly Kitchen by Emma Hatcher (more on that later), and it has taught me that even if you don’t have any diagnosed digestive problems, you’ll always feel better for having a healthy gut. You can find out more about all the goat-ey goodness over on the St. Helen’s Farm website.
So, back to the yogurt, and the lentil bowl which you totally need to make for dinner tonight, or at least next week. This is a serves two, and while I’ve used red and yellow peppers, and red onions as they were the veggies I had on hand when I was developing this recipe, but courgette and aubergine if you have any to hand, cut into chunks and thrown in with the roasting veggies would also be delicious.
- 1 Yellow Bell Pepper
- 1 Red Bell Pepper
- 2 Red Onions
- Extra Virgin Olive Oil
- Sea Salt
- Freshly Ground Black Pepper
- Small Handful Fresh Mint, finely chopped
- Small Handful Fresh Dill, finely chopped, plus extra for garnish
- 100ml Whole Natural Goats Milk Yogurt
- 1 x 250g (9 oz) Pouch Puy Lentils
Pre-heat the oven to 200 degrees (390 fahrenheit). Deseed the peppers and slice them into roughly 1 cm strips, and peel the red onions, cutting them into chunks. Spread across a baking tray, and toss with a generous drizzle of extra virgin olive oil, and a good amount of sea salt and freshly ground black pepper. Roast for 20 minutes, tossing half way through.
While the vegetables are roasting, finely chop the herbs, and stir them into the yogurt. Season to taste with a little sea salt.To warm the lentils, tear a small air pocket in the top of the pouch, and microwave them on high for 45 seconds to a minute.
Tip the lentils into a large bowl, followed by the vegetables and all of their roasting juices. Stir everything to combine. Season with a little more salt and pepper to taste, and a glug of olive oil if you think the lentils taste a little dry. Divide between two warm bowls, and swirl the herby goats yogurt between them. Top with the reserved dill, and serve immediately while everything is still nice and warm.
So you can get to know St. Helen’s Farm’s range of goats milk products, the team at the farm have given me a £10 voucher (I know it does not sound like a lot, but that will get you more than a weeks worth of your choice of products to stock your fridge with for the week!) to share with one of you, along with a pair of farm mugs (that you may have spied on my Instagram Stories), and a simply adorable bonus that I know anyone who grew up in the 90’s will be all over: an adorable goat Beanie Baby! They sent me one too, and obviously I’ve named her ‘Goat’! You can enter below, and the contest will run for two weeks. I’m afraid that it is open to UK mainland residents only, due to product availability.
This is a sponsored post. To read my policy on sponsored posts, please click here.