Hearty Lentil and Roasted Root Vegetable Bake

1. Prep and Roast the Vegetables

1. Preheat your oven to 200°C (180°C fan).
2. Place the sliced carrots and parsnips onto a baking tray. Drizzle with 1 tablespoon of olive oil, sprinkle with half the dried thyme, a pinch of salt, and pepper. Toss well to coat evenly.
3. Roast in the oven for 20 minutes, until the vegetables are tender with lightly caramelized edges.

2. Build the Lentil Base

1. While the root vegetables roast, heat the remaining tablespoon of olive oil in a skillet over medium heat.
2. Add the diced onion and cook for 5 to 6 minutes until soft and golden.
3. Stir in the drained lentils, the remaining dried thyme, the salt, and 150ml of water. Simmer gently for 4 to 5 minutes, allowing the liquid to reduce slightly into a glossy, flavorful base.

3. Assemble and Bake

1. Transfer the lentil mixture into a medium baking dish.
2. Arrange the roasted carrots and parsnips evenly across the top of the lentils.
3. Scatter the grated Gouda evenly over the vegetables.
4. Bake in the oven at 200°C for 12 to 15 minutes, until the cheese is completely melted, bubbling, and golden in spots.
5. Let rest for 5 minutes before serving warm.