High Protein Lentil Bowl
A nutritious and flavorful bowl combining hearty lentils, roasted vegetables, and tangy feta, perfect for a wholesome meal.
Ingredients
Dried Lentils
- 7 oz Greek feta cheese (cut into 5 thick strips)
- 1 cup dry French Green or Black lentils
Vegetables
- 3 cups broccoli (cut into florets)
- 1 unit red onion (cut into thick wedges or strips)
- 1 pint grape tomatoes (sliced in half)
Garlic
- 6 cloves garlic (divided)
- 1 medium lemon (sliced thin)
- 2-3 TBSP fresh lemon juice
- 1 tsp salt & pepper (or to taste)
Olive Oil
- 5 TBSP extra virgin olive oil (divided)
- 1 tsp dijon mustard
Herbs
- 3-4 leaves basil (plus extra for garnish)
Other
- 1 unit warm NAAN bread
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Cook lentils: Boil water, add lentils and salt, simmer for 17 minutes. Drain and keep warm.
- Roast vegetables: Toss broccoli, onion, garlic, lemon slices, feta with 2 TBSP olive oil, salt, pepper. Roast for 20 minutes.
- Prepare dressing: Blend remaining garlic, lemon juice, olive oil, basil, mustard, salt, and pepper until emulsified.
- Assemble bowls: Place 1/4 cup lentils in each bowl, top with roasted vegetables and feta, drizzle with dressing. Serve with naan and garnish with basil.
Notes
Feel free to add extra herbs or spices for more flavor.