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lentil bowl with vegetables for dinner

Roasted Spring Vegetable Lentil Bowl

This lentil bowl is built with tender green lentils and roasted spring vegetables layered with bright lemon and fresh dill. It’s hearty, fresh, and satisfying without feeling heavy.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup dry green lentils
  • 3 cups water
  • 1 teaspoon kosher salt divided
  • 3 medium carrots sliced into ½-inch thick coins
  • 1 medium zucchini sliced into ½-inch thick rounds
  • 1 medium yellow squash sliced into ½-inch thick rounds
  • 1 bunch asparagus trimmed and cut into thirds
  • 6 radishes thinly sliced
  • 4 tablespoons olive oil divided
  • ½ teaspoon black pepper
  • 1 lemon zested and juiced
  • 2 tablespoons fresh dill finely chopped
  • Flaky salt for finishing

Method
 

  1. Rinse the lentils under cold water until the water runs clear.
  2. Add the lentils, water, and ½ teaspoon kosher salt to a medium saucepan.
  3. Bring the lentils to a boil over medium-high heat.
  4. Reduce the heat to low and simmer uncovered for 18 to 22 minutes until tender but not mushy.
  5. Drain any excess liquid and set the lentils aside.
  6. Preheat the oven to 425°F.
  7. Line a large baking sheet with parchment paper.
  8. Place the carrot coins, zucchini rounds, yellow squash rounds, and asparagus on the baking sheet.
  9. Drizzle the vegetables with 3 tablespoons olive oil and sprinkle with the remaining ½ teaspoon kosher salt and black pepper.
  10. Toss gently to coat, keeping the vegetables in a single layer.
  11. Roast the vegetables for 25 to 30 minutes, flipping once halfway through, until lightly caramelized and tender.
  12. Remove the vegetables from the oven and let them cool slightly.
  13. In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon zest, and lemon juice.
  14. Add the warm lentils to a large serving bowl.
  15. Pour the lemon dressing over the lentils and stir gently to combine.
  16. Top the lentils with the roasted vegetables.
  17. Scatter the sliced radishes and chopped fresh dill over the bowl.
  18. Finish with flaky salt to taste.
  19. Serve warm or at room temperature.

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