Ingredients

• 100g brown or green lentils, dried
• 400ml vegetable broth
• 1 medium red bell pepper, chopped (approx. 150g)
• 1 medium zucchini, chopped (approx. 200g)
• 0.5 small eggplant, chopped (approx. 150g)
• 150g cherry tomatoes, halved
• 1 small red onion, chopped (approx. 100g)
• 2 cloves garlic, minced
• 30ml extra virgin olive oil
• 5g ground cumin
• 5g sweet paprika
• 3g dried oregano
• 50g pitted Kalamata olives, halved
• 15g fresh parsley or dill, chopped
• 0.5 lemon, juiced
• Salt to taste
• Black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C (400°F). In a large bowl, combine the chopped bell pepper, zucchini, eggplant, cherry tomatoes, and half of the chopped red onion. Drizzle with 15ml of olive oil, dried oregano, paprika, salt, and black pepper. Toss to coat evenly. Spread the vegetables in a single layer on a baking sheet.
2. 2.Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
3. 3.While the vegetables are roasting, rinse the lentils thoroughly under cold water. In a medium saucepan, heat the remaining 15ml of olive oil over medium heat. Add the remaining half of the red onion and minced garlic, sauté for 3-4 minutes until softened and fragrant.
4. 4.Add the rinsed lentils, vegetable broth, and ground cumin to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid. Season with salt and pepper to taste.
5. 5.Once the lentils and roasted vegetables are cooked, combine them in a large serving bowl. Stir in the halved Kalamata olives, fresh parsley or dill, and freshly squeezed lemon juice.
6. 6.Gently toss everything together to combine the flavors. Serve warm and enjoy your nutritious Mediterranean bowl.

Nutrition Information

Why this recipe