Lentils with oven vegetables

Preheat the oven to 180 ºC.

Cut the roots in three and the shallot into pieces. Bruise the unpeeled garlic.

Divide the carrot with the shallot and garlic over a griddle covered with parchment paper. Mix the olive oil with the vinegar and sprinkle over it.

Sprinkle with salt and pepper. Bake for about 40 minutes in the oven. Change every 10 min.

Drain the lentils and finely chop the celery leaves. Mix the lentils with walnut oil and celery in a bowl.

Clean the lemon, grate the yellow skin of the lemon and squeeze out the fruit. Stir in the grater, 2 tbsp juice and the cress through the ricotta.

Halve the avocado along the way. Remove the kernel, scoop the flesh from the peel with a spoon and cut into slices. Drizzle with lemon juice.

Put the vegetables in a bowl. Push the garlic cloves out of their skin, fine and mix with the olive oil and vinegar. Scoop with the vegetables.

Add to the lentils. Divide the avocado over it and serve the ricotta.