30 Minute Feta, Roasted Vegetable & Lentil Bowl

This hearty bowl of protein packed lentils, roasted vegetables and tangy feta will be on you table in 30 minutes. Serve with a bright lemon vinaigrette. Yum and done!

A bowl bursting with colors adn tangy feta — This dinner is so simple you can make it in a flash

I cook French green or black lentils in water for 16-17 minutes, then rinse. Red lentils, plain green or brown lentils can get mushy and are not ideal for this dish.

A bowl filled with cooked lentils — Build your bowl starting with the lentils

Add roasted vegetables and warm feta to the bowl — Roast the vegetables and feta together to save time

Ingredients- Prep time 10 minutes, baking time 20 minutes

1- 7 oz block of Greek feta cheese, cut into 5 thick strips
1 cup of dry French Green or Black lentils
3 cups broccoli, cut into florets
1 red onion, cut into thick wedges or strips
1 pint grape tomatoes, sliced in half
6 cloves garlic, divided
1 lemon, sliced thin
2-3 TBSP Fresh lemon juice
salt & pepper
5 TBSP extra virgin olive oil, divided
1 tsp dijon mustard
3-4 Basil leaves, plus extra for garnish
Warm NAAN bread

Add lots of lemon to the bowl — Lemons add brightness to the dish

A healthy pan of roasted vegetables and feta — So simple. So savory. So healthy.

Method- serves 4

Pre heat oven to 400 degrees.
Line a rimmed sheet pan with parchment paper.
Boil 4 cups of water in a large pot.
Rinse the dried lentils with clean water using a strainer and check for small stones or dirt. Add 1/2 tsp salt and lentils to the boiling water. Reduce heat, cover the pan and simmer for 17 minutes. Rinse and drain the lentils. Keep lentils warm. This yields 2 1/2 cup cooked lentils.
Scatter chopped vegetables, 4 cloves of garlic and the thinly sliced lemons onto the sheet pan. Neatly tuck the feta on top of the vegetables. Drizzle with 2 TBSP of olive oil, 1 tsp salt and 1/2 tsp pepper. Roast for 20 minutes at 400 degrees until the vegetables have softened and the cheese is slightly golden brown.
Spoon 1/4 cup of the lentils into a serving bowl. Top with a serving of the vegetables and a piece or two of the feta.
In a small jar or high speed blender, combine the remaining 2 cloves of garlic, 2 TBSP of fresh lemon juice, 3 TBSP olive oil, salt and pepper to taste, basil leaves and mustard. Combine until well emulsified. Pour over each serving of vegetables and lentils.
Serve with warm NAAN bread and garnish with basil leaves.