Roasted Veggie and Lentil Bowl (#167)

Roasted Veggie and Lentil Bowl (#167)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 3
• Budget: 3
• Prep Time: 15
• Cook Time: 30
• Total Time: 45
• Meal Type: Breakfast

Diet Types

• Vegan
• Vegetarian
• Dairy-Free
• Plantstrong
• Flexitarian
• DASH
• Pescatarian
• Gluten-Free
• Halal
• Kosher

Equipment

• - Baking sheet
• - Medium pot
• - Measuring cups

Ingredients

1. 1 cup mixed veggies (e.g., carrots, zucchini), chopped
2. 1/2 cup dried lentils, rinsed
3. 2 cups water
4. 1 tablespoon olive oil
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. - Preheat oven to 400°F.
2. - Toss veggies with 1/2 tablespoon olive oil, salt, and pepper, spread on a baking sheet, and roast for 20-25 minutes until tender.
3. - In a medium pot, bring water to a boil, add lentils, reduce heat to low, and simmer for 20-25 minutes until tender, then drain.
4. - Toss roasted veggies with lentils and remaining olive oil, divide into two bowls, and serve warm.

Storage

Refrigerate in an airtight container for up to 4 days. Reheat in a microwave or serve cold.

Nutrition

• Calories: 280
• Protein: 12g
• Fat: 8g
• Carbs: 40g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A