Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian

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Lentils with Roast Vegetables

Cook Time 40 minutes


  • 1 cup lentils, dried
  • 4 cups vegetables, assorted; washed and chopped
  • 2 tbsp cooking oil
  • salt
  • pepper, black
  • 1/4 cup parsley, fresh; chopped (or 1 tbsp dried)
  • 1 tbsp garlic, chopped (or 1 tsp dried)
  • lemon juice, juice from 1/2 lemon


  • Rinse lentils.
  • Bring to boil in 2 cups water, reduce heat, simmer for 20–25 minutes or until tender. Strain off excess water.
  • Preheat oven to 400°F.
  • Chop veggies into pieces 2 inch in length and ½ inch in width.
  • Place in mixing bowl, with 1 tablespoon cooking oil, ½ teaspoon salt, ½ teaspoon pepper, and garlic. Mix until coated. Pour onto baking sheet and spread evenly and place in preheated oven.
  • After 4–5 minutes, stir veggies around on pan and return to over. Bake 4–5 minutes more. Remove from oven.
  • Add 1 tablespoon oil in skillet on stove top.
  • Once hot, sauté lentils 2–4 minutes.
  • Add lemon, ½ teaspoon salt, and stir.
  • Add the roast vegetables and parsley into the pan and stir.