Dinner
Mediterranean Lentil & Roasted Vegetable Bowl
Gluten Free
Dairy Free
Vegetarian
Vegan-Friendly
High Fibre
No onion
No garlic
Nutrient dense
Refined sugar free
⏱ 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.
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 health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.