Roasted Veggie Lentil Grain Bowl

Name: Roasted Veggie Lentil Grain Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils; 2 cups vegetable broth; 2 cups mixed vegetables (zucchini, bell peppers, carrots); 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp paprika; Salt and pepper to taste; 1/4 cup feta cheese (optional); Juice of 1 lemon; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love the Roasted Veggie Lentil Grain Bowl because it combines so many nutritious ingredients in a delicious way. When I first tried this recipe, I was amazed at how simple the preparation was, yet the result was packed with flavor. The hearty lentils, flavorful roasted vegetables, and a hint of lemon create a satisfying meal that's perfect for any time of year. Plus, it's an excellent way to use up any leftover veggies in the fridge!

Created by

Imogen Walker

Last updated on 2026-01-18T13:55:08.899Z

When I prepared this Roasted Veggie Lentil Grain Bowl for the first time, the vibrant colors of the roasted vegetables caught my eye. I opted for bell peppers, zucchini, and carrots, tossed them in olive oil, and seasoned them lightly. The roasting brought out their natural sweetness, which married beautifully with the earthy lentils. I also love adding a sprinkle of feta cheese on top before serving!

This bowl has become my go-to meal when I'm looking for something wholesome and filling. I recommend making the lentils in advance, as they store well in the fridge. The leftovers make for a quick and nutritious lunch the next day, and the flavors meld perfectly!

        Why You Will Love This Recipe
        Nutritious and filling with a variety of textures
Versatile – use any seasonal vegetables
Great for meal prep and leftovers

      

Understanding the Ingredients

The choice of lentils significantly impacts the overall texture of the Roasted Veggie Lentil Grain Bowl. Green and brown lentils hold their shape well during cooking, making them ideal for this dish. Avoid red lentils, as they tend to break down into a mushy consistency when cooked. Additionally, using quality vegetable broth enhances the dish's flavor profile. A broth made from roasted vegetables adds depth, while low-sodium options help control the salt content without sacrificing taste.

The versatility of the mixed vegetables allows you to customize this recipe according to what’s in season or what you have on hand. While zucchini, bell peppers, and carrots provide a delightful sweetness and texture, consider substituting with broccoli, sweet potatoes, or even eggplant. Just ensure that the vegetables you choose have similar cooking times so they can roast evenly, achieving that perfect caramelization that intensifies their natural flavors.

Mastering the Cooking Technique

To perfectly prepare lentils, start by rinsing them under cold water to remove any debris. When boiling, it’s crucial to maintain a gentle simmer rather than a rapid boil; otherwise, the lentils might become overcooked on the outside while remaining firm inside. Keep an eye on them and taste-test around the 20-minute mark to find that just-tender texture that will hold up in the bowl without turning mushy under the weight of roasted veggies.

Roasting the vegetables at a high temperature not only reduces cooking time but also promotes a rich, caramelized flavor. Make sure to spread the vegetables in a single layer on the baking sheet to ensure even cooking. If you notice that they aren't crisping up, consider increasing the oven temperature by 25°F for the last few minutes. Additionally, toss them halfway through roasting for even browning and to prevent sticking.

Storage and Meal Prep Tips

This Roasted Veggie Lentil Grain Bowl is perfect for meal prep, as it stores well in the refrigerator for up to 4 days. To preserve the quality of the dish, store the lentils and roasted vegetables separately to prevent the veggies from becoming soggy. When ready to serve, simply reheat in a microwave or on the stovetop with a splash of vegetable broth to restore moisture. Portioning them out before refrigerating can also save time during busy weekdays.

For longer storage, consider freezing individual portions of the lentils and vegetables in airtight containers. They can last up to 3 months in the freezer. When ready to enjoy, thaw overnight in the refrigerator, then reheat gently. Keep in mind that the texture of the roasted vegetables may change slightly upon freezing, so enjoy this dish fresh when possible for the best taste experience.

Ingredients

For the Bowl

1 cup green or brown lentils
2 cups vegetable broth
2 cups mixed vegetables (zucchini, bell peppers, carrots)
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
1/4 cup feta cheese (optional)
Juice of 1 lemon
Fresh parsley for garnish

Make sure to wash and rinse the lentils before cooking.

Instructions

Prepare the Lentils

In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for 20–25 minutes, or until the lentils are tender but not mushy. Drain and set aside.

Roast the Vegetables

Preheat your oven to 425°F (220°C). On a baking sheet, toss the mixed vegetables with olive oil, garlic powder, paprika, salt, and pepper. Roast for 20–25 minutes, or until the vegetables are tender and slightly caramelized.

Assemble the Bowl

In a large bowl, combine the cooked lentils and roasted vegetables. Drizzle with lemon juice and toss gently to combine. Top with feta cheese and freshly chopped parsley before serving.

Serve warm or at room temperature. Enjoy!

Pro Tips

Feel free to customize this bowl with your favorite vegetables or add some protein like grilled chicken or chickpeas for extra nutrition.

Serving Suggestions

While the Roasted Veggie Lentil Grain Bowl is hearty enough on its own, you can elevate it by pairing it with a tangy yogurt sauce or a drizzle of balsamic glaze for added depth of flavor. These toppings introduce a creamy contrast that beautifully complements the dish's texture. I also recommend serving it with a crusty whole-grain bread on the side for a complete meal that’s satisfying and nutritious.

For a spicy kick, consider adding a few slices of fresh jalapeño or a sprinkle of red pepper flakes before serving. You may also top the bowl with avocado slices or a soft-boiled egg for extra creaminess and nutrition, transforming it into a satisfying breakfast option. The combination of flavors can be an exciting way to mix up your weekly meal prep.

Variations and Add-Ins

This recipe is a canvas for creativity—don’t hesitate to add your favorite proteins like grilled chicken, chickpeas, or tofu for an extra boost of nutrient density. You can roast the proteins alongside the vegetables, just adjusting cooking time based on the size and type of protein. If you're looking for a vegan-friendly meal, simply skip the feta cheese and opt for a sprinkle of nutritional yeast for a cheesy flavor without the dairy.

Experimenting with spices can also give this grain bowl a new life. Try adding cumin and coriander for a Middle Eastern twist or curry powder for a hint of Indian flavor. Fresh herbs like dill or basil can brighten the dish. The beauty of the Roasted Veggie Lentil Grain Bowl lies in its adaptability, allowing it to fit various culinary preferences or dietary needs with minimal effort.

Questions About Recipes

→ Can I use canned lentils?

Yes, canned lentils can be used to save time. Just rinse and drain them before adding to the bowl.

→ What other vegetables can I use?

You can substitute any seasonal or preferred vegetables, such as sweet potatoes, broccoli, or asparagus.

→ How long do leftovers last?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

→ Can this recipe be made vegan?

Absolutely! Just omit the feta cheese to keep it vegan.