Roasted Green Lentils with Tomatoes
Bring vibrant Mediterranean flavors to your table with this Roasted Green Lentils with Tomatoes recipe — a hearty dish that’s as nourishing as it is delicious. Perfectly cooked green lentils are tossed with roasted cherry tomatoes, garlic, and a tantalizing blend of olive oil, cumin, and fresh lemon juice for a bold, savory taste. The roasted garlic adds a rich depth, while tangy crumbled feta cheese (optional) and fresh parsley brighten the dish. Ready in under an hour, this protein-packed recipe is ideal as a satisfying vegetarian main or a versatile side dish. Serve warm or at room temperature for the ultimate crowd-pleaser that’s both comforting and healthy. Keywords: roasted lentils, Mediterranean recipes, vegetarian main dish, protein-packed lentil recipes.
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Recipe Information
Ingredients
- 1 cup Green lentils
- 2 cups Water
- 2 cups Cherry tomatoes
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 0.5 cup Feta cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Rinse the green lentils under cold water and pick out any debris or stones.
In a medium-sized saucepan, combine the rinsed lentils and water. Bring to a boil, then reduce the heat to a simmer and cook for 15–20 minutes or until the lentils are tender but not mushy. Drain any excess water.
While the lentils are cooking, place the cherry tomatoes in a large baking dish. Drizzle 1 tablespoon of olive oil over the tomatoes, and season with salt and pepper. Toss to coat evenly.
Add the garlic cloves (left whole and unpeeled) to the baking dish with the tomatoes. Roast the mixture in the oven for 20–25 minutes, or until the tomatoes are soft and slightly blistered.
Once the lentils are cooked and drained, transfer them to a large mixing bowl. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with ground cumin, stirring to coat the lentils thoroughly.
Remove the roasted tomatoes and garlic from the oven. Squeeze the roasted garlic cloves out of their skins and mash them with a fork into a paste.
Add the mashed garlic, roasted tomatoes (and their juices), chopped parsley, and lemon juice to the lentils. Mix gently to combine.
Taste and adjust seasoning with additional salt and pepper if needed.
For an optional garnish, sprinkle crumbled feta cheese over the top before serving.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3758 mg | 163% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 14.4 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 756 mg | 58% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1684 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
