Mediterranean Lentil & Roasted Vegetable Power Bowl

Yield: 4 portions
Portion Size: ~12–14 oz finished bowl
Dietary: Vegetarian | High Fiber | High Protein | GLP-Friendly

INGREDIENTS

Lentil Base

• 1 cup dry French green lentils, rinsed

• 3 cups water or low-sodium vegetable stock

• 1 bay leaf

• 1 clove garlic, smashed

• ½ tsp kosher salt (adjust to taste)

Roasted Vegetables

• 1 medium red bell pepper, large dice

• 1 medium zucchini, large dice

• 1 cup cherry tomatoes, halved

• 1 small red onion, large dice

• 2 tbsp extra-virgin olive oil

• ½ tsp kosher salt

• ¼ tsp black pepper

• ½ tsp dried oregano

Lemon-Herb Dressing

• ¼ cup extra-virgin olive oil

• Zest and juice of 1 lemon

• 1 tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 small clove garlic, minced

• 1 tbsp fresh parsley, finely chopped

• 1 tbsp fresh mint, finely chopped

• Kosher salt & black pepper, to taste

Optional Garnish (Recommended)

• ¼ cup crumbled feta cheese (omit for vegan)

• 2 tbsp toasted pine nuts or slivered almonds

• Additional fresh herbs

METHOD

1. Cook the Lentils

1. Combine lentils, water or stock, bay leaf, and garlic in a saucepan.

2. Bring to a boil, reduce to a gentle simmer.

3. Cook 18–22 minutes, until lentils are tender but hold their shape.

4. Drain any excess liquid, remove bay and garlic.

5. Season lightly with salt. Hold warm.

2. Roast the Vegetables

1. Preheat oven to 425°F (218°C).

2. Toss vegetables with olive oil, salt, pepper, and oregano.

3. Spread in a single layer on a sheet pan.

4. Roast 18–22 minutes, turning once, until caramelized and tender.

5. Remove from oven and reserve warm.

3. Prepare the Dressing

1. Whisk olive oil, lemon zest and juice, red wine vinegar, Dijon, garlic, parsley, and mint.

2. Season to taste with salt and black pepper.

3. Hold at room temperature.

4. Assemble the Bowls

1. Divide lentils evenly among four bowls.

2. Top with roasted vegetables.

3. Spoon dressing over each bowl (about 2 tbsp per portion).

4. Finish with feta, nuts, and herbs if using.

CHEF NOTES / ENHANCED NUTRITION CALL-OUTS

• High fiber: Lentils + vegetables support gut and metabolic health

• Protein-forward: Lentils provide ~18g protein per portion

• GLP-friendly: Balanced fat and fiber promote satiety

• Scalable: Recipe multiplies cleanly for batch production

• Flavor-first: Acid and herbs deliver impact without excess sodium