Roasted Mediterranean Vegetables with Lentils
- 30 mintotal time
- $1.82£1.15a serving
- 442398calories
- 18 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Charred zucchini, peppers, red onion and cherry tomatoes tossed with green lentils and a lemon-herb dressing.
Ingredients
Serves 4.
- 1¼ cups dried brown or green lentils
- 1 zucchini, cut into chunks
- 2 bell peppers, cut into chunks
- 1 red onion, cut into wedges
- 9 oz cherry tomatoes
- 2 garlic cloves, finely grated
- 1 lemon
- ½ bunch parsley, chopped
- 1 vegetable bouillon cube
- ¼ cup olive oil
- 1 tsp dried oregano
- salt, to taste
- black pepper, to taste
Contains: celery. Check the label: wheat (gluten), milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 425°F and put the kettle on. Rinse the lentils, put them in a saucepan with the crumbled bouillon cube and plenty of just-boiled water and simmer for 20–25 minutes until tender but holding their shape. Drain.
- Meanwhile, toss the zucchini, bell peppers, red onion and cherry tomatoes on a large baking tray with 2 tablespoons of the olive oil, the dried oregano, salt and black pepper. Spread out in a single layer and roast for 20 minutes, turning halfway, until tender and charred at the edges.
- While the vegetables roast, whisk the rest of the oil with the garlic, the grated zest and juice of the lemon, most of the parsley and a pinch of salt.
- Toss the hot lentils with half the dressing, then tip them onto the tray with the vegetables and mix gently. Spoon over the rest of the dressing and scatter with the remaining parsley.
Leftovers: Fridge for 3 days; good cold as a salad or reheated until piping hot.
Ingredients
Serves 4.
- 250 g dried green lentils
- 1 courgette, cut into chunks
- 2 peppers (red, yellow or green), cut into chunks
- 1 red onion, cut into wedges
- 250 g cherry tomatoes
- 2 garlic cloves, finely grated
- 1 lemon
- ½ bunch parsley, chopped
- 1 vegetable stock cube
- 75 ml olive oil
- 1 tsp dried oregano
- salt, to taste
- black pepper, to taste
Contains: celery. Check the label: gluten, milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 220°C (200°C fan) and put the kettle on. Rinse the lentils, put them in a saucepan with the crumbled stock cube and plenty of just-boiled water and simmer for 20–25 minutes until tender but holding their shape. Drain.
- Meanwhile, toss the courgette, peppers, red onion and cherry tomatoes on a large baking tray with 2 tablespoons of the olive oil, the dried oregano, salt and black pepper. Spread out in a single layer and roast for 20 minutes, turning halfway, until tender and charred at the edges.
- While the vegetables roast, whisk the rest of the oil with the garlic, the grated zest and juice of the lemon, most of the parsley and a pinch of salt.
- Toss the hot lentils with half the dressing, then tip them onto the tray with the vegetables and mix gently. Spoon over the rest of the dressing and scatter with the remaining parsley.
Leftovers: Fridge for 3 days; good cold as a salad or reheated until piping hot.
Nutrition per serving
| Calories | 442 |
|---|---|
| Protein | 18 g |
| Carbohydrate | 55 g |
| Fat | 19 g |
| Fiber | 11 g |
| Sodium | 620 mg |
| Calories | 398 |
|---|---|
| Protein | 18 g |
| Carbohydrate | 41 g |
| Fat | 19 g |
| Fibre | 11 g |
| Sodium | 435 mg |
Worked out from the ingredients, 315 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.82 a serving in the US (range $1.39–$2.41) and £1.15 in the UK (range £0.88–£1.52). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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