Description
A hearty and nutritious roasted vegetable and lentil bowl packed with flavors and textures.
Ingredients
Scale
- 1 cup lentils
- 2 cups mixed vegetables (carrots, bell peppers, zucchini, sweet potatoes)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
Instructions
- Preheat oven to 400°F (200°C).
- Wash and chop vegetables into bite-sized pieces.
- Toss vegetables with olive oil, salt, pepper, garlic powder, and paprika.
- Spread vegetables on a baking sheet and roast for 25-30 minutes.
- Rinse lentils and cook in boiling water for 20 minutes or until tender.
- Drain lentils and mix with roasted vegetables.
- Serve warm.
Notes
- Use any vegetables you prefer.
- Add fresh herbs for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg