Lentils with Roasted Vegetables


Lentils with Roasted Vegetables

USA Pulses
Enjoy this simple but flavorful dish that is full of great nutrients! Add your favorite veggies or whatever you have on hand.
Prep Time 10 mins
Cook Time 40 mins
Course Entree, Side Dish
Cuisine American, Mediterranean
Servings 4
Calories 286 kcal


  • 1 cup dry lentils
  • 4 cups assorted vegetables (carrots, zucchini, potatoes, squash)
  • 2 tablespoons canola oil
  • 1/4 cup fresh parsley, chopped (or 1 tablespoon dried)
  • 1 tablespoon garlic, chopped (or 1 teaspoon dried garlic)
  • 1/2 lemon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • Rinse lentils.
  • Add lentils to a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Strain off excess water.
  • Preheat oven to 400°F.
  • Rinse vegetables. Chop veggies into pieces that are 2 inches long and 1/2 inch wide.
  • Toss veggies in a mixing bowl with salt, pepper and garlic. Mix until coated.
  • Pour veggies onto a baking sheet and spread evenly into a single layer. Place in preheated oven.
  • After 4-5 minutes, stir veggies around on the pan and return to the oven. Bake for 4-5 more minutes. Remove from oven.
  • Add 1 tablespoon canola oil to skillet over medium heat.
  • Once warm, sauté lentils for 2-4 minutes.
  • Add lemon juice, 1/2 teaspoon of salt and stir.
  • Add the roasted veggies and parsley to the skillet and stir.
  • Serve warm.


Smart Shopping Tips
  • You can keep leftover parsley fresh longer by wrapping a damp paper towel around the bottom of the stems and placing in a plastic bag in the refrigerator.
Cooking & Serving Tips:
  • Add a little extra flavor by cooking the lentils in low-sodium broth instead of water.
  • Use whatever combination of vegetables your family prefers or whatever you have on hand - get creative with your combinations!
Keyword Lentils, Roasted, Vegetables