Spiced Lentil and Roasted Vegetable Bowl with Garlic Yogurt

This Mediterranean-inspired bowl layers earthy, spice-toasted green lentils with deeply caramelized roasted vegetables, then finishes everything with a cooling, garlicky lemon-yogurt sauce that ties the whole dish together. It's the kind of lunch that feels indulgent but is built entirely from whole, minimally processed ingredients — legumes, vegetables, olive oil, herbs, and yogurt — the pillars of the Mediterranean way of eating. Smoked paprika, cumin, and coriander get bloomed in olive oil to season the lentils from the inside out, while eggplant, red peppers, and red onion roast until blistered and sweet. A generous drizzle of extra virgin olive oil and a bright garlic-lemon yogurt sauce add richness without tipping into heavy territory. Scatter fresh parsley, mint, and a few toasted nuts or seeds on top for crunch and you have a satisfying, protein- and fiber-rich bowl that supports heart health and steady energy through the afternoon. Make a double batch of lentils and roasted vegetables at the start of the week and this bowl comes together in minutes — just reheat, dollop the yogurt sauce, and garnish. It's equally good served warm or at room temperature, making it ideal for meal prep, packed lunches, or a relaxed weekend spread shared at the table.

Ingredients

• 1 cupGreen lentils, rinsed
• 2.5 cupswater or vegetable broth
• 1 mediumeggplant, cut into 1-inch cubes
• 2 wholered bell pepper, cut into chunks
• 1 largered onion, cut into wedges
• 5 tbspextra virgin olive oil, divided
• 1 tspsmoked paprika
• 1 tspground cumin
• 0.5 tspground coriander
• 4 clovesgarlic cloves, minced, divided
• 1 cupplain Greek yogurt
• 1 wholelemon, zested and juiced
• 0.25 cupfresh parsley, chopped, for garnish
• 2 tbspfresh mint, chopped, for garnish
• 1 tspsalt, to taste, divided
• 0.5 tspblack pepper, to taste
• 3 tbspToasted pine nuts or sunflower seeds, for garnish, optional

Method

No instructions listed.