Ingredients
- 1 ½ cups brown lentils, dried
- 1 clove garlic
- 1 (113 g) log goat cheese
- 1 small bunch Italian (flat-leaf) parsley
- ½ cup plain Greek yogurt
- 2 red bell peppers
- 2 medium yellow potatoes
- 2 medium zucchini squash
- balsamic vinegar
- black pepper
- Dijon mustard
- extra virgin olive oil
- gluten-free flour
- salt
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