Dinner
Mediterranean Lentil & Roasted Vegetable Bowl
Dairy-Free
Gluten-Free
High Fibre
Mediterranean-Style
Nutrient-Dense
Vegan-Friendly
⏱ 30 min total
🍴 Serves 2
A hearty plant-based bowl with roasted Mediterranean vegetables, lentils and a bright lemon dressing.
Lentils provide plant protein and fibre that support gut microbiome diversity, while vegetables and olive oil reflect Mediterranean eating patterns linked to digestive health.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
For the bowl
- 1 cup cooked lentils
- 1 courgette, sliced
- 1 red pepper, chopped
- 1 tbsp olive oil
- ½ tsp dried oregano
- 1 cup cherry tomatoes, halved
- Handful of rocket or spinach
For the dressing
- 1 tbsp olive oil
- Juice of ½ lemon
- Pinch sea salt and black pepper
- Optional: 1 tbsp fresh parsley, chopped
Method
- 1 Preheat the oven to 200°C (180°C fan).
- 2 Spread the sliced courgette and chopped red pepper on a baking tray, drizzle with olive oil, and sprinkle with dried oregano, tossing to coat.
- 3 Roast for 18–20 minutes, turning halfway through, until the vegetables are tender and lightly caramelised at the edges.
- 4 While the vegetables roast, whisk together the olive oil, lemon juice, salt and pepper in a small bowl to make the dressing.
- 5 Divide the cooked lentils between two bowls, then top with the roasted vegetables, halved cherry tomatoes and a handful of rocket or spinach.
- 6 Drizzle generously with the dressing, toss gently to combine, and finish with a scattering of fresh parsley if using.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.