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Bowl with Lentil and Roasted Vegetables

Looking for a vegetarian lentil dish? Here’s a recipe idea for a Bowl with Lentil and Roasted Vegetables.
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Prep Time 10 mins
Cook Time 20 mins
Course Main course
Cuisine Mediterranean
Servings 4
Calories 399 kcal


  • 250 g green lentils
  • 1 cauliflower
  • 4 carrots
  • 1 green bell pepper optional
  • 200 g Brussels sprouts

For the toppings

  • 100 g of feta
  • 100 g yogurt
  • 5 dill sprigs
  • 1 lemon


  • Preheat the oven to 175 ° C (fan oven).
  • Cook the lentils in water with a pinch of salt as indicated on the packet.
  • Wash the vegetables. Cut the cauliflower into florets and the Brussels sprouts in half. Remove the outer leaves if they are damaged. Peel the carrots. Cut the pepper into thin strips.
  • Place the vegetables on a baking sheet covered with parchment paper. Since this was a lot of vegetables, I spread it out on two baking sheets. Add a dash of olive oil.
  • Bake for 20-25 minutes. The vegetables should be cooked but still slightly crunchy.
  • Meanwhile, chop the dill and mix with the yogurt. Add salt and pepper.
  • Drain the lentils and add more salt if necessary.
  • Place the lentils in a bowl, add the vegetables on top. Add salt and pepper. Add a dash of lemon and olive oil.
  • Sprinkle with feta cheese and serve with the yoghurt.


Sodium: 394mgCalcium: 274mgVitamin C: 158mgVitamin A: 10935IUSugar: 12gFiber: 27gPotassium: 1569mgCholesterol: 26mgCalories: 399kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 5gFat: 8gProtein: 26gCarbohydrates: 61gIron: 7mg
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