Mediterranean
Lentil and Roasted Pepper Bowls
Brown lentils simmer until just tender, then get tossed with jarred roasted peppers, parsley, and lemon. It is a bowl you can pack.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Lentils are the protein and the bulk.
- Jarred peppers save an hour of roasting.
- Lemon is the seasoning that matters.
- It holds in a lunch container.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Simmer the lentils in the water with 1/2 tsp salt for 20 to 25 minutes, until tender but not split. Drain.
- 2
Toss the warm lentils with the peppers, oil, lemon juice, remaining salt, and black pepper.
- 3
Fold in the parsley.
- 4
Taste and add more lemon if it tastes dull.
- 5
Serve warm or at room temperature.
Pro tips
- Salt the lentils while they cook, not only at the end.
- Drain well or the bowl is watery.
- A spoon of yogurt on top is good and optional.
Easy substitutions
- Brown lentils
- Green lentils
- Roasted peppers
- Cherry tomatoes
- Parsley
- Cilantro
Storage and reheating
Storage
Refrigerate up to 4 days.
Reheating
Serve cold, or warm gently with a splash of water.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 280
- Protein
- 14 g
- Carbs
- 36 g
- Fat
- 8 g
- Fiber
- 10 g
Budget friendly · Stovetop · Vegetarian, Dairy-Free
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An air fryer with a real basket
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A half-sheet pan
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Dry cups and a liquid cup
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An instant-read thermometer
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