Lentil & Roasted Vegetable Bowl

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, nutrient-packed vegetarian bowl featuring earthy lentils, caramelized roasted vegetables, and a zesty lemon-tahini dressing for a wholesome meal. This Mediterranean-inspired vegetarian recipe (gluten-free), ready in about 45 minutes, pairs Brown lentils, Vegetable broth, Cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, uncooked Brown lentils
• 2 cups Vegetable broth
• 1 cup, halved Cherry tomatoes
• 1 medium, diced Zucchini
• 1/2, diced Red onion
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 2 tbsp Tahini
• 1, minced Garlic cloves
• 1/2 tsp Cumin
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp, chopped Fresh parsley

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 cup diced zucchini, 1/2 diced red onion, and 1 cup halved cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. Step 2: In a medium saucepan, combine 1 cup uncooked brown lentils with 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender but not mushy.
3. Step 3: While lentils cook, whisk together 1 tbsp lemon juice, 2 tbsp tahini, 1 minced garlic clove, 1/2 tsp cumin, and 1/4 tsp salt until smooth to make the dressing.
4. Step 4: Drain cooked lentils and combine with roasted vegetables and tahini dressing in a large bowl. Toss gently until evenly coated.
5. Step 5: Season with additional salt and pepper if needed. Divide into bowls and garnish with 2 tbsp chopped fresh parsley.