Mediterranean Lentil & Roasted Veggie Bowl with Lemon Tahini Dressing
A vibrant, protein-packed bowl with earthy lentils, colorful roasted veggies, creamy tahini dressing, and fresh herbs — full of Mediterranean sunshine and perfect for a healthy meal.
⏱️ Time Required
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
For the Lentils:
1 cup green or brown lentils, rinsed
3 cups water or vegetable broth
1 bay leaf
Salt to taste
For the Roasted Vegetables:
1 medium eggplant, cubed
1 red bell pepper, sliced
1 zucchini, sliced
2 tbsp olive oil
1 tsp dried oregano
Salt & pepper to taste
For the Dressing:
¼ cup tahini
3 tbsp fresh lemon juice
1 tbsp olive oil
1 garlic clove, minced
2–3 tbsp water (to thin)
Salt & pepper to taste
To Serve:
½ cup chopped fresh parsley
¼ cup pitted kalamata olives, halved
½ cup cherry tomatoes, halved
Optional: crumbled feta cheese or vegan feta
Instructions
1. Cook the Lentils
In a pot, combine lentils, water/broth, and bay leaf.
Bring to a boil, reduce heat, simmer uncovered for 20–25 minutes until lentils are tender but firm.
Drain and discard bay leaf. Season with salt.
2. Roast the Vegetables
Preheat oven to 425°F (220°C).
Toss eggplant, bell pepper, and zucchini with olive oil, oregano, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes until caramelized and tender.
3. Make the Dressing
Whisk together tahini, lemon juice, olive oil, garlic, salt, and pepper.
Add water gradually to achieve a smooth, pourable consistency.
4. Assemble the Bowl
Divide lentils and roasted veggies among bowls.
Add cherry tomatoes, olives, and parsley.
Drizzle generously with tahini dressing.
Sprinkle with feta if desired.
✅ Notes
Swap lentils for chickpeas if preferred.
Add toasted pine nuts or walnuts for crunch.
Perfect served warm or at room temperature.
ℹ️Nutritional Information
Calories ~460 kcal
Protein 22 g
Carbohydrates 55 g
Fat 15 g
Fiber 16 g