Side Dishes > Legume Sides > Lentils (Side) > Lentils with Roasted Vegetables Recipe

Roasted Vegetable Lentil Side Dish

A hearty and flavorful lentil side dish featuring roasted vegetables. This recipe is packed with nutrients and perfect for any occasion.

Prep Time
15 minutes
Cook Time
45 minutes
Servings
4-6
Ingredients
  • 1 cup Green or Brown Lentils
  • 3 cups Water or Vegetable Broth
  • 2 tablespoons Olive Oil
  • 2 medium, chopped Carrots
  • 1 large, chopped Bell Peppers (any color)
  • 1/2 medium, chopped Red Onion
  • 1 medium, chopped Zucchini
  • 2 cloves, minced Garlic
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • to taste Salt
  • to taste Black Pepper
  • 1 tablespoon Balsamic Vinegar (optional)
  • 2 tablespoons, chopped Fresh Parsley (optional)

Preparing the Lentils

Rinse the lentils thoroughly under cold water. This removes any debris and helps them cook more evenly.

Cooking the Lentils

In a medium saucepan, combine the rinsed lentils and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.

Roasting the Vegetables

Preheat your oven to 400°F (200°C). While the lentils are cooking, prepare the vegetables. In a large bowl, toss the chopped carrots, bell peppers, red onion, and zucchini with olive oil, dried thyme, dried rosemary, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

Combining the Lentils and Vegetables

Once the lentils and vegetables are cooked, combine them in a large bowl. Add the minced garlic and balsamic vinegar (if using). Toss gently to combine. Taste and adjust seasonings as needed.

Serving

Serve the roasted vegetable lentil side dish warm. Garnish with fresh parsley, if desired. This dish can be served immediately or stored in the refrigerator for later. It's also delicious served at room temperature.

Nutrition Facts Estimated per 100g of product

(Approximate values)

  • Calories: 120-150
  • Protein: 6-8g
  • Carbohydrates: 20-25g
  • Fat: 3-5g
  • Fiber: 8-10g

Other Considerations for Nutrition

This recipe is a good source of plant-based protein, fiber, and various vitamins and minerals from the vegetables. Adjust the salt content based on dietary needs. Using vegetable broth instead of water will increase the sodium content.

← Classic Homemade Baked Beans Sautéed Chickpeas with Spinach →

FAQ

  • Can I use different vegetables?

    Yes, you can use any vegetables you like! Some other good options include broccoli, cauliflower, Brussels sprouts, sweet potatoes, or butternut squash. Adjust the roasting time accordingly.
  • Can I make this dish ahead of time?

    Yes, this dish can be made ahead of time. You can roast the vegetables and cook the lentils separately, then combine them when you're ready to serve. Store in the refrigerator for up to 3 days.
  • What kind of lentils should I use?

    Green or brown lentils work best for this recipe. Red lentils tend to get mushy when cooked.
  • Is this recipe vegan?

    Yes, this recipe is vegan as long as you use vegetable broth instead of chicken broth.