Lentil and Roasted Vegetable Bowl
Vegetarian
Earthy green lentils dressed with lemon and cumin, topped with oven-roasted aubergine, courgette, peppers and red onion, rocket and a little feta.
Lentil and Roasted Vegetable Bowl is a Mediterranean main course, ready in about 50 minutes and made with green or brown lentils and eggplant. It serves 4 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
- Calories
- 306
Method
Step 1
Heat the oven (opens in a new tab) to 220 °C. Toss the aubergine (opens in a new tab), courgette (opens in a new tab), peppers and onion with 1 tbsp olive oil (opens in a new tab), the cumin (opens in a new tab) and 3/4 tsp salt, and spread over a large tray in one layer.
Step 2
Roast for 30–35 minutes, turning once, until soft and browned at the edges.
- 33 min
- 220°C
- Oven (opens in a new tab)
Step 3
Meanwhile simmer the lentils in the water with the bay leaf (opens in a new tab) for 20–25 minutes until tender but holding their shape. Drain well.
- 25 min
- medium-low heat
- Saucepan (opens in a new tab)
Step 4
While the lentils are warm, dress them with the remaining olive oil (opens in a new tab), lemon juice (opens in a new tab), garlic (opens in a new tab), remaining salt and half the parsley (opens in a new tab).
- 2 min
Step 5
Divide the lentils and rocket (opens in a new tab) between bowls, pile the roasted vegetables on top and finish with feta (opens in a new tab) and the rest of the parsley (opens in a new tab).
- 3 min
About this dish
- Origin
- Not attributed to one place · Origin uncertainA modern, everyday preparation with no single place of origin.
- Dish
- Lunch · Dinner · Main courses · Salads
- Cooking method
- Roasted, Boiled
- Taste
- earthy, savoury, citrusy, herby
- Diet
- Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients · High-protein · High-fibreWithout the optional extras: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Mediterranean-style · High-protein · High-fibre · Low-fat · Calorie-conscious - Good for
- Meal-prep friendly · Make-ahead · Budget-friendly
- Cook more with
- Green or brown lentils · Eggplant · Zucchini · Red bell pepper · Red onion · Cumin
Allergens
- Contains, can be adapted: Milkfrom feta
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
306 kcal per serving
Calculated1 serving ≈ 413 g · recipe makes 4
Where the energy comes from
- Protein 19%
- Carbohydrate 58%
- Fat 22%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 306 kcal | 74 kcal |
| Protein | 15.5 g | 3.8 g |
| Carbohydrate | 47.4 g | 11.5 g |
| Net carbohydrate | 36.2 g | 8.8 g |
| Sugars | 10.7 g | 2.6 g |
| Added sugars | 0 g | 0 g |
| Fibre | 11.2 g | 2.7 g |
| Fat | 8.1 g | 2 g |
| Saturated fat | 1.2 g | 0.3 g |
| Trans fat | 0 g | 0 g |
| Cholesterol | 0 mg | 0 mg |
| Sodium | 754 mg | 183 mg |
| Salt equivalent | 1.9 g | 0.5 g |
Vitamins & minerals per serving
- Potassium
- 978 mg
- Calcium
- 106 mg
- Iron
- 4.8 mg
- Magnesium
- 74 mg
- Vitamin A (RAE)
- 131 µg
- Vitamin C
- 101 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 0 µg
- Folate (DFE)
- 324 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- Optional ingredients are not included: bay leaves, feta.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Dressing the lentils while warm helps them soak up the flavour.
- Salt the lentil water only at the end; early salting can toughen the skins in some lentils.
Common mistakes
- Crowding the roasting tray, so the vegetables steam instead of browning — use two trays if needed.
Serve with
- Add a spoon of tahini sauce or yogurt, and warm pita on the side.
Storage
- Keeps 4 days in the fridge in airtight boxes; add the rocket just before eating.
Reheating
- Good at room temperature, or warm the lentils and vegetables in the microwave.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Green or brown lentils, rinsed200 g
- Eggplant, cut into 2 cm cubes1 piece · 450 g
- Zucchini, cut into half-moons1 piece · 200 g
- Red bell pepper, cut into strips2 piece · 240 g
- Lemon juice2 tbsp · 31 g
- Rocket, washed and dried60 g
- Feta, crumbled (optional)60 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
You might also like
Chickpea and Bulgur Herb Salad
Mediterranean · 40 min · 415 kcal · Vegan
White Bean and Kale Stew
Mediterranean · 50 min · 272 kcal · Vegetarian
Mediterranean quinoa salad
Mediterranean · 50 min · 467 kcal · Vegetarian
Grilled Squid Salad
Mediterranean · 25 min · 252 kcal