Roasted Veggie and Lentil Plate
Basic Information
- Servings: 4
- Serving Size: 1 plate (1.5 cups)
- Difficulty: 2
- Budget: 3
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Meal Type: Breakfast
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
- Jain (no onion option)
- Rastafarian Ital
Equipment
- - Baking sheet
- - Medium saucepan
Ingredients
- 1 cup dried lentils, rinsed
- 4 cups mixed veggies (e.g., zucchini, bell peppers, carrots)
- 1 onion , chopped (optional for Jain)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- - Salt and pepper to taste
Directions
- - Preheat oven to 400°F (200°C).
- - Toss veggies and onion (if using) with 1 tablespoon olive oil, cumin, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes until tender.
- - In a saucepan, cook lentils in 3 cups water for 20-25 minutes until tender, then drain and drizzle with remaining olive oil.
- - Serve 1.5 cups per portion with lentils and roasted veggies warm.
Storage
Refrigerate in an airtight container for up to 4 days. Reheat on stovetop or microwave.
Nutrition
- Calories: 280
- Protein: 14g
- Fat: 8g
- Carbs: 40g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A