Roasted Veggie and Lentil Fiesta
This Roasted Veggie and Lentil Fiesta is a vibrant and flavorful vegetarian dish that's perfect for a quick and easy weeknight meal. The lentils provide a hearty base, while the roasted veggies add a touch of sweetness and smokiness. The fresh cilantro adds a bright and herbaceous note, and the olive oil ties everything together. This dish is sure to become a favorite in your home!
I first came up with this recipe when I was looking for a way to use up some leftover lentils. I had been making a big batch of lentil soup, and I had a lot of leftovers. I didn't want to just eat the soup all week, so I started experimenting with different ways to use the lentils. I tried adding them to salads, wraps, and burritos. But my favorite way to use them was to roast them with vegetables. The roasting process brings out the natural sweetness of the lentils, and it gives them a slightly crispy texture. I also love the way the roasted veggies caramelize in the oven. They add a touch of smokiness and depth of flavor to the dish. This Roasted Veggie and Lentil Fiesta is a great way to use up leftover lentils. But it's also a great dish to make on its own. It's quick and easy to make, and it's packed with flavor. I hope you enjoy it as much as I do!
Roasted Veggie and Lentil Fiesta Roasted Veggie and Lentil Fiesta Roasted Veggie and Lentil Fiesta Roasted Veggie and Lentil Fiesta
Prep time: 15 | Cook time: 40 | Serves: 4
Ingredients
  • 1 cup dried lentils
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
Instructions
  1. Rinse lentils and add to a medium saucepan along with the vegetable broth.
  2. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until lentils are tender.
  3. While lentils are cooking, preheat oven to 400°F (200°C).
  4. Toss bell pepper, zucchini, squash, and onion with olive oil, salt, and pepper.
  5. Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender.
  6. Drain lentils, if necessary.
  7. In a large bowl, combine lentils, roasted vegetables, and cilantro.
  8. Toss to combine and serve.
Why It Works
  • The lentils provide a hearty base for the dish.
  • The roasted veggies add a touch of sweetness and smokiness.
  • The fresh cilantro adds a bright and herbaceous note.
  • The olive oil ties everything together.