Lentil Vegetable Bowl

Green lentils with cumin-roasted vegetables, fresh spinach and tomato, finished with crumbled feta. A colorful high-protein bowl that is also a source of fiber.

Ingredients

• 500 g cooked green lentils
• 200 g (1 medium) zucchini
• 150 g (1 large) carrot
• 150 g (1) red bell pepper
• 150 g (1 large) tomato
• 100 g (1 small) onion
• 100 g spinach
• 60 g white cheese (feta)
• 30 g (2 tbsp) olive oil
• 20 g (1 1/2 tbsp) lemon juice
• 3 g (1 1/2 tsp) cumin
• 6 g (1 tsp) salt

Instructions

1. 1

   Preheat the oven to 200 °C. Cut the zucchini, carrot and red pepper into 2 cm pieces and the onion into thick wedges.

2. 2

   Toss the vegetables with half of the olive oil, half of the cumin and half of the salt and spread in a single layer on a lined baking sheet.

3. 3

   Roast at 200 °C for 20-25 minutes, stirring once halfway, until tender and lightly browned at the edges.

4. 4

   Meanwhile wash and roughly chop the spinach and dice the tomato; whisk the remaining olive oil, lemon juice, cumin and salt into a dressing.

5. 5

   Toss the drained lentils with half of the dressing; add the hot roasted vegetables and spinach and toss until the spinach wilts slightly.

6. 6

   Divide among bowls, add the tomato, drizzle with the remaining dressing and crumble the feta on top.

Nutrition

Per serving