Roasted Summer Vegetables with Red Lentils and Yogurt Dressing

Prepare the ingredients. This is what you will have on the plate - prepare the ingredients in advance so the work goes smoothly

Cook the red lentils. Place a pot of water on the stove, salt the water and add the red lentils. Cook them according to the package instructions over low heat until tender, then drain. Cook for about 12-15 minutes

Slice the zucchini. Slice the zucchini into half-moons about 1-2 cm thick.

Cut the peppers. Cut the bell peppers into larger cubes roughly 3x3 cm.

Prepare the tomatoes. Halve the cherry tomatoes.

Sear the zucchini and peppers. Heat oil (ideally olive oil) in a pan over high heat and sauté the peppers and zucchini for about 3 minutes until lightly golden and still slightly crisp.

Add the tomatoes. Add the cherry tomatoes to the pan, season everything with salt and pepper and cook for another 2 minutes. Then remove the pan from the heat.

Prepare the yogurt dressing. Meanwhile, in a bowl mix the yogurt, salt, pepper and ground cumin. If you want a stronger flavor, you can also add finely grated garlic if you have it.

Assemble the plates. Divide the cooked lentils among plates, top with the roasted vegetables and drizzle with the yogurt dressing.

Serve. Drizzle everything with lemon juice and, if desired, a good quality olive oil. Serve