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Mediterranean Lentil Bowl with Zesty Sun-Dried Tomato Dressing | High-Protein, High-Fiber Recipe
From
From
4-Mar
This isn‚‘t just any salad—it‚‘s a fresh, feel-good bowl packed with color, protein, and bold Mediterranean flavor. Roasted eggplant, juicy tomatoes, crisp cucumber, briny olives, creamy lentils, and the real game-changer: a zesty sun-dried tomato vinaigrette. Whether you serve it warm or chilled, it‚‘s the perfect reset dish for lunch or dinner. 🍆 High in fiber üçã Packed with plant-based protein ü•ó Gluten-free + totally customizable Save it, share it, and let me show you how to bring this bowl to life.Bright, bold, and bursting with flavor üÕ This Mediterranean Lentil Bowl with roasted eggplant and sun-dried tomato herb dressing is your new go-to—served warm or cold! Perfect for meal prep, healthy lunches, or a fresh dinner bowl. 🌿 🍆🍅 Save it. Share it. Make it. üÃõ
For the Bowl: 1 cup brown lentils, rinsed 1 medium eggplant, diced into 1-inch cubes 1 cup cherry tomatoes, halved 1 cup cucumber, diced 1/2 cup Kalamata, or Castelvetrano olives or a mix pitted and sliced 1/4 cup crumbled feta cheese 1 tablespoon olive oil Salt & pepper, to taste Zesty Sun-Dried Tomaoes Herb Dressing 1/4 cup sun-dried tomatoes in oil, finely chopped 1 tablespoon oil from the sun-dried tomatoes jar 1 1/2 tablespoons red wine vinegar (or sherry vinegar for a bit of depth) 2 tablespoons fresh lemon juice 1 teaspoon lemon zest 1 teaspoon Dijon mustard 1 clove garlic, finely grated or minced 2 tablespoons fresh basil or parsley, chopped (or both) 1/2 teaspoon honey or maple syrup (optional, to balance acidity) 2 tablespoons extra virgin olive oil Salt & freshly cracked black pepper to taste
Cook the Lentils: In a saucepan, combine lentils with 3 cups of water and a pinch of salt. Bring to a boil, reduce heat, and simmer for 20–25 minutes or until tender but not mushy. Drain and let cool slightly. Roast the Eggplant: Preheat oven to 425°F. Toss eggplant with 1 tablespoon olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, turning halfway, until golden and tender. For the Dressing: Whisk all ingredients together in a bowl or shake in a jar until well combined and emulsified. Taste and adjust—more lemon for zing, honey for sweetness, or vinegar for tang. Assemble the Bowl: In a large bowl, combine lentils, roasted eggplant, cherry tomatoes, cucumber, olives, and feta. Drizzle with the lemon herb vinaigrette and toss gently to combine. Serve: Enjoy warm right after roasting, or chill for a refreshing cold bowl. Garnish with more herbs or a lemon wedge, if desired.
For the Bowl: 1 cup brown lentils, rinsed 1 medium eggplant, diced into 1-inch cubes 1 cup cherry tomatoes, halved 1 cup cucumber, diced 1/2 cup Kalamata, or Castelvetrano olives or a mix pitted and sliced 1/4 cup crumbled feta cheese 1 tablespoon olive oil Salt & pepper, to taste Zesty Sun-Dried Tomaoes Herb Dressing 1/4 cup sun-dried tomatoes in oil, finely chopped 1 tablespoon oil from the sun-dried tomatoes jar 1 1/2 tablespoons red wine vinegar (or sherry vinegar for a bit of depth) 2 tablespoons fresh lemon juice 1 teaspoon lemon zest 1 teaspoon Dijon mustard 1 clove garlic, finely grated or minced 2 tablespoons fresh basil or parsley, chopped (or both) 1/2 teaspoon honey or maple syrup (optional, to balance acidity) 2 tablespoons extra virgin olive oil Salt & freshly cracked black pepper to taste
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Brown Lentils, Eggplant, Cherry Tomatoes, Cucumber, Kalamata Olives, Castelvetrano Olives, Feta Cheese, Sun-Dried Tomatoes, Lemon Zest, Fresh Basil
