Mediterranean Lentil and Roasted Vegetable Power Bowl

Method

1. 1. Cook the Lentils
2. Combine lentils, water or stock, bay leaf, and garlic in a saucepan.
3. Bring to a boil, reduce to a gentle simmer.
4. Cook 18–22 minutes, until lentils are tender but hold their shape.
5. Drain any excess liquid, remove bay and garlic.
6. Season lightly with salt. Hold warm.
7. 2. Roast the Vegetables
8. Preheat oven to 425°F (218°C).
9. Toss vegetables with olive oil, salt, pepper, and oregano.
10. Spread in a single layer on a sheet pan.
11. Roast 18–22 minutes, turning once, until caramelized and tender.
12. Remove from oven and reserve warm.
13. 3. Prepare the Dressing
14. Whisk olive oil, lemon zest and juice, red wine vinegar, Dijon, garlic, parsley, and mint.
15. Season to taste with salt and black pepper.
16. Hold at room temperature.
17. 4. Assemble the Bowls
18. Divide lentils evenly among four bowls.
19. Top with roasted vegetables.
20. Spoon dressing over each bowl (about 2 tbsp per portion).
21. Finish with feta, nuts, and herbs if using.