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Easy • Vegetarian

Simple Lentil and Roasted Vegetable Bowls

Hearty and wholesome bowls packed with fiber-rich lentils and tender roasted seasonal vegetables.

Prep
15 min
Cook
30 min
Servings
4
Level
Easy
Simple Lentil and Roasted Vegetable Bowls

Nourishing, flavorful, and incredibly versatile, these Simple Lentil and Roasted Vegetable Bowls are a vibrant celebration of plant-based goodness! They're perfect for meal prepping, a healthy lunch, or a satisfying dinner. The earthiness of the lentils combined with the sweet char of roasted vegetables creates a harmony of textures and tastes that you'll absolutely adore. Customize with your favorite seasonal produce!

Ingredients

Yield: 4 servings

For the Roasted Veggies

  • 4 cups mixed vegetables, chopped into 1-inch pieces (e.g., broccoli, carrots, bell peppers, zucchini, red onion)
  • 2 tbsp olive oil
  • 1 tsp dried herbs (e.g., oregano, thyme, Italian seasoning)
  • ½ tsp garlic powder
  • Salt and black pepper to taste

For the Lentils

  • 1 cup green or brown lentils, rinsed
  • 3 cups vegetable broth or water
  • 1 bay leaf (optional)

For Assembly (Optional)

  • Lemon wedges
  • Feta cheese or goat cheese, crumbled
  • Fresh parsley or dill, chopped
  • Your favorite vinaigrette or tahini dressing

Preparation

  1. Step 1

    Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

  2. Step 2

    Spread the chopped mixed vegetables on the baking sheet. Drizzle with olive oil, sprinkle with dried herbs, garlic powder, salt, and pepper. Toss to coat evenly. Roast for 20-30 minutes, or until tender and lightly caramelized, stirring halfway through.

  3. Step 3

    While vegetables roast, prepare the lentils. In a medium saucepan, combine the rinsed lentils, vegetable broth (or water), and bay leaf (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender but not mushy. Remove bay leaf and drain any excess liquid if necessary.

  4. Step 4

    To assemble the bowls, divide the cooked lentils among four serving bowls. Top generously with the roasted vegetables.

  5. Step 5

    Garnish with a squeeze of fresh lemon juice, crumbled feta or goat cheese, and fresh herbs, if desired. Drizzle with your favorite dressing for extra flavor.

Tips

  • Ensure your vegetables are cut into similar-sized pieces for even roasting. Harder vegetables like carrots and potatoes may take longer than softer ones like zucchini.
  • Add a pinch of smoked paprika to your roasted vegetables for a deeper, more savory flavor.
  • These bowls are fantastic for meal prepping! Store lentils and roasted veggies separately in the fridge for up to 4 days, then combine and reheat when ready to eat.

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