French Lentil and Roasted Vegetable Bowl
Why this recipe works
- Good texture contrast: The lentils stay firm and nutty, while the roasted vegetables become soft, sweet and lightly browned at the edges.
- Sharp, balanced dressing: Dijon mustard and red wine vinegar cut through the olive oil and roasted vegetables, keeping the bowl bright rather than heavy.
- Works beyond the first serving: The flavours hold well after chilling, making it useful for lunches, packed meals or a simple side served at room temperature.
Get the most out of this recipe
Ingredient notes
- Choose lentils that hold their shape: Green lentils are ideal here because they stay distinct after simmering; softer lentils can break down and make the bowl feel heavy.
- Use firm vegetables: Firm courgette and aubergine roast more cleanly and are less likely to collapse or release excess moisture.
- Adjust the dressing at the end: Taste after tossing, as warm lentils absorb acidity quickly; add a little extra vinegar if the bowl needs more brightness.
Common mistakes
- Overcooking the lentils: Simmer just until tender but still intact, then drain well so the dressing coats the lentils instead of turning watery.
- Crowding the vegetables: Give the vegetables enough space on the tray so they roast and brown rather than steam.
Make-ahead tips
- Make it in advance: The bowl keeps well in the fridge for up to 4 days and can be served cold, gently reheated, or brought to room temperature.
- Reheat gently: Warm it in a saucepan with a small splash of water, stirring carefully so the lentils and vegetables stay intact.
Serving ideas
- Serve with bread or greens: Pair with crusty bread, peppery leaves or a simple green salad for a fuller lunch.
- Finish with fresh herbs: A final scatter of thyme adds freshness; parsley also works if you want a lighter herbal note.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Rinse the lentils well in a colander.
- Put the lentils in a saucepan and cover with plenty of cold water. Bring to the boil, then simmer for 18 to 22 minutes until tender but still holding their shape.
- Meanwhile, cut the courgette and aubergine into bite-size chunks and cut the red pepper into similar pieces. Lightly crush the garlic and strip the thyme leaves from the sprigs.
- Tip the vegetables onto a baking tray and toss with 45 ml of the olive oil, the garlic, and most of the thyme, reserving a little thyme for finishing. Roast for 20 to 25 minutes, turning once, until browned at the edges and tender.
- Drain the lentils well and tip into a mixing bowl. Whisk the Dijon mustard with the red wine vinegar and the remaining 15 ml olive oil, then season the dressing to taste with salt and black pepper.
- Remove and discard the garlic, then add the roasted vegetables to the lentils. Pour over the dressing, toss gently, and scatter over the reserved thyme; serve warm or at room temperature.
Recipe notes
Tips
- Cut the vegetables to a similar size so they roast evenly and caramelise rather than steam.
- For the best texture, cook the lentils until just tender, then drain thoroughly so the dressing clings instead of turning watery.
Substitutions
- Replace Fresh thyme with Fresh rosemary for a more robust, piney flavour.
- Replace Red wine vinegar with White wine vinegar for a slightly lighter, cleaner acidity.
Storage
- Refrigerate up to 4 days
- Cool completely, then refrigerate in a sealed container. Eat cold, bring to room temperature, or reheat gently in a saucepan with a small splash of water until piping hot.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Mustard
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Pabellón Criollo Bowl (Venezuelan Shredded Beef with Rice, Beans and Plantain)
Shredded beef bowl with rice, black beans and fried plantain
Bacalhau com Grão Bowl (Cod with Chickpeas and Potatoes)
Poached cod with chickpeas, potatoes and spinach
German-Style Spelt Veggie Bowl with Cabbage and Mushrooms
Warm spelt bowl with cabbage, mushrooms and mustard dressing
Mexican-Inspired Bibimbap Bowl with Spiced Beef and Fried Egg
Rice bowl with spiced beef, black beans, avocado and fried egg
Moroccan-Spiced Lamb Meatball Bowl with Couscous
Lamb meatballs in tomato sauce served over couscous
Cod and Chickpea Bowl with Lemon and Parsley
Cod bowl with chickpeas, roasted peppers and lemon dressing
Huevos Rotos con Jamón y Patatas (Fried Eggs with Ham and Potatoes)
Crisp potatoes topped with runny eggs and Serrano ham
Caprese Salad (Tomato, Mozzarella and Basil Salad)
Tomato, mozzarella and basil salad with olive oil
Vegetarian Poke Bowl
Vegetarian poke bowl with tofu, sushi rice and vegetables.
Jerk Chicken Bowl
Jerk chicken with rice, black beans and mango salsa
Algarve Grain Bowl with Lemon and Herbs
Bulgur bowl with chickpeas, tomato, cucumber and herbs
Tamago Sando (Japanese Egg Sandwich)
Japanese egg sandwich with creamy mayonnaise and mustard filling
Ratatouille au Four (Oven-Baked Vegetables)
Oven-baked ratatouille with tender aubergine, courgette and tomatoes
Roasted Vegetable Provençal Bowl with Quinoa and Olives
Quinoa bowl topped with roasted vegetables, olives and lemon
Italian Roasted Vegetable Traybake
Roasted vegetable traybake with garlic, olive oil and oregano
Farro Bowl con Verdure (Farro with Roasted Vegetables and Lemon)
Farro with roasted vegetables, lemon, garlic and basil
Pisto Manchego (Slow-Cooked Vegetables with Tomato and Peppers)
Slow-cooked vegetables with tomato, peppers, courgette and aubergine
Italian Farro Grain Bowl with Roasted Vegetables and Pesto
Farro bowl with roasted vegetables, lemon dressing and pesto
You might also like
Arroz de Tomate (Portuguese Tomato Rice)
Creamy Portuguese tomato rice with onion, garlic and parsley
Kassler mit Sauerkraut (Pork with Braised Sauerkraut)
Smoked pork loin with braised sauerkraut, onion and caraway
Leberknödel Suppe (German Liver Dumpling Soup)
Clear beef broth with poached German liver dumplings
Apple and Cinnamon Oatmeal (Havermout)
Creamy apple and cinnamon oatmeal with honey and walnuts
Bacalhau da Consoada (Salt Cod with Potatoes, Cabbage and Eggs)
Salt cod with potatoes, cabbage and eggs, finished with garlic oil
Feijoada de Marisco (Portuguese Seafood and White Bean Stew)
Seafood and white bean stew in a tomato and wine broth
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
