Photo by Heather Brock on Pexels
Mediterranean Lentil & Roasted Vegetable Bowl
Roasted courgette, red pepper and red onion with red lentils, lemon and feta, finished with olive oil, oregano, salt.
- 100 g red lentils
- 200 g courgette
- 1 whole red pepper
- ½ whole red onion
- 150 g cherry tomatoes
- 80 g feta cheese
- 20 g fresh parsley
- ½ whole lemon
- 4 tbsp olive oil
- 2 whole garlic cloves
- 1 tsp dried oregano
- 1 to taste salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Cook red lentils in boiling salted water for 15 minutes until tender; drain and set aside.
- Step 2
Dice courgette, red pepper, and red onion into 1.5 cm chunks.
- Step 3
Toss vegetables with 3 tbsp olive oil, minced garlic, oregano, salt, and pepper.
- Step 4
Spread on a baking tray and roast for 15–18 minutes until golden and tender.
- Step 5
Halve cherry tomatoes and toss with 1 tbsp olive oil, salt, and pepper; add to roasted vegetables in final 2 minutes.
- Step 6
Divide cooked lentils between two bowls.
- Step 7
Top with roasted vegetables and crumbled feta cheese.
- Step 8
Squeeze fresh lemon juice over the bowl and garnish with fresh parsley.
- Step 9
Season with additional salt and pepper to taste.
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