Baked Lentils with Roasted Vegetables and Feta

Rinse the lentils thoroughly, then cover with water and let stand for at least an hour. After that, drain the water, add fresh water, and cook until almost tender (approx. 20 minutes). Drain.

Meanwhile, clean and dice the onion, carrots, parsley root, and celery root (the smaller the cubes, the faster they will cook). Halve or quarter the cherry tomatoes. Finely chop the garlic.

Preheat the oven to 190 °C (top and bottom heat).