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Mediterranean Lentil & Roasted Veg Bowl Recipe

Mediterranean Lentil & Roasted Veg Bowl Recipe
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★★★★★

4.9 from 28 reviews

This Mediterranean Lentil & Roasted Veg Bowl is a vibrant, healthy dish packed with nutrient-rich lentils, flavorful roasted vegetables, and a creamy lemon tahini dressing. Perfect for a nutritious lunch or dinner, it combines earthy lentils, charred veggies, and a tangy dressing for a delicious, satisfying meal that’s both vegetarian and gluten-free.

Ingredients

Scale

Roasted Vegetables

  • 1 medium zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 small red onion, sliced
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • Salt and black pepper, to taste

Lentils

  • 1 cup green or brown lentils, rinsed
  • 2½ cups water or vegetable broth
  • 1 bay leaf
  • 1 small garlic clove

Lemon Tahini Dressing

  • ¼ cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 small garlic clove, grated
  • Warm water, as needed
  • Salt, to taste

For Serving

  • ¼ cup crumbled feta cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill or mint, chopped (optional)

Instructions

  1. Roast the Vegetables: Preheat your oven to 220°C (425°F). Toss the zucchini, red bell pepper, red onion, and cherry tomatoes with olive oil, dried oregano, smoked paprika, salt, and black pepper. Spread them out on a baking sheet and roast for 25 to 30 minutes until the vegetables are tender and lightly charred for maximum flavor.
  2. Cook the Lentils: In a saucepan, combine rinsed lentils, water or vegetable broth, bay leaf, and a whole garlic clove. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 18 to 22 minutes until the lentils are tender. Drain any excess liquid and remove the bay leaf and garlic clove.
  3. Make the Lemon Tahini Dressing: In a bowl, whisk together tahini, lemon juice, olive oil, grated garlic, and salt. Gradually add warm water little by little while whisking until the dressing is smooth and pourable but still creamy.
  4. Assemble the Bowl: Spoon the cooked lentils into your serving bowls as the base. Top with generous portions of the roasted vegetables.
  5. Finish & Serve: Drizzle the lemon tahini dressing over the bowls. Sprinkle with crumbled feta cheese, chopped fresh parsley, and optional fresh dill or mint. Serve warm or at room temperature for a delightful Mediterranean-inspired meal.

Notes

  • You can substitute feta with a vegan cheese alternative to make this dish vegan.
  • Using vegetable broth instead of water for cooking lentils adds extra flavor.
  • Adjust the lemon juice and garlic in the dressing to your taste preference.
  • Leftovers can be refrigerated for up to 3 days and eaten cold or reheated.
  • If you want extra protein, add some toasted pine nuts or walnuts as a topping.

Nutrition

Keywords: Mediterranean lentil bowl, roasted vegetables, healthy vegetarian lunch, lemon tahini dressing, gluten-free bowl, plant-based protein

Find it online: https://maicook.com/mediterranean-lentil-and-roasted-veg-bowl-recipe/