Mediterranean Lentil Bowl with Roasted Veggies (Hearty, Fresh & Plant-Based)

This Mediterranean Lentil Bowl with Roasted Veggies is a nourishing, cozy meal built around tender lentils, caramelized roasted vegetables, and bold Mediterranean flavors. Protein-rich lentils are paired with roasted zucchini, bell peppers, red onion, and tomatoes, then finished with olive oil, herbs, and a bright lemon drizzle. It’s filling without being heavy and perfect for meal prep, weeknight dinners, or healthy lunches.

Serve it on its own or with Homemade Hummus, Tzatziki Sauce, or Cucumber Tomato Olive Salad with Lemon Dressing for a complete Mediterranean-style bowl.

Why You’ll Love This

• Hearty lentil bowl packed with roasted vegetables and Mediterranean flavor

• Plant-based meal that’s filling, nourishing, and satisfying

• Simple ingredients with bold seasoning and cozy texture

• Perfect for meal prep, easy lunches, or wholesome weeknight dinners

Recipe Card

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 4

Nutrition Information (Approximate, Per Serving)

• Calories: 420–460 kcal

• Protein: 18 g

• Total Fat: 14 g

• Saturated Fat: 2 g

• Carbohydrates: 56 g

• Fiber: 14 g

• Sugars: 8 g

• Sodium: 520 mg

Ingredients

Roasted Vegetables

• 1 zucchini, sliced

• 1 red bell pepper, chopped

• 1 small red onion, sliced

• 1 cup cherry tomatoes

• 2 tbsp extra-virgin olive oil

• ½ tsp dried oregano

• Salt & black pepper, to taste

Lentils

• 1 cup dry green or brown lentils, rinsed

• 2½ cups vegetable broth or water

• 1 bay leaf (optional)

For the Bowl

• Zest of 1 lemon + 2 tbsp lemon juice

• 1 tbsp extra-virgin olive oil

• ½ tsp ground cumin

• ¼ tsp smoked paprika

• Optional toppings: crumbled feta, fresh parsley or dill, olives, hummus, or tzatziki

Instructions

1. Roast the vegetables: Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, onion, and tomatoes with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes, stirring once, until tender and lightly caramelized.

2. Cook the lentils: While the vegetables roast, add the lentils, broth, and bay leaf to a saucepan. Bring to a boil, then reduce to a simmer and cook 20–25 minutes until tender but not mushy. Drain excess liquid and remove bay leaf.

3. Season lentils: Stir lemon zest, lemon juice, olive oil, cumin, smoked paprika, salt, and pepper into the warm lentils.

4. Assemble bowls: Divide lentils between bowls and top with roasted vegetables.

5. Finish: Add desired toppings and serve warm.

Tips & Variations

• Meal prep friendly: Keeps well in the fridge for up to 4 days

• Extra protein: Add grilled chicken, shrimp, or roasted chickpeas

• Grain boost: Serve over quinoa or farro

• Vegan option: Skip feta and add tahini or hummus

FAQ

Is this Mediterranean Diet–friendly? Yes. Lentils, olive oil, vegetables, and herbs are core Mediterranean staples.

Can I use canned lentils? Yes. Use about 2½ cups cooked lentils and reduce cooking time.

Can I eat this cold? Absolutely. It works beautifully as a chilled lentil salad.

What sauce goes best with lentil bowls? Tzatziki, lemon tahini, or hummus all pair perfectly.

Final Thoughts

This Mediterranean Lentil Bowl with Roasted Veggies is everything a great bowl should be — hearty, colorful, and deeply satisfying. With simple ingredients and bold flavor, it’s a recipe that works just as well for cozy dinners as it does for healthy meal prep. Whether enjoyed warm or cold, it’s a nourishing Mediterranean dish you’ll want to keep in regular rotation.