Lentil & Roasted Vegetable Recipe

A delicious vegan lentil and roasted vegetable recipe, perfect for lunch or dinner.


  • 2 cups of peeled & chopped sweet potato
  • 1 cup of chopped red onion
  • ½ cup of peeled & chopped carrot
  • ½ cup of broccoli
  • 1 tbsp olive oil
  • Pinch of salt
  • Pinch of black pepper
  • 1 cup of red lentils
  • 3 cups of water, mixed with a vegetable stock cube
  • 3 tbsp of balsamic vinegar
  • 1 tbsp of maple syrup


  1. Pre-heat the oven to 200 degrees (based on a fan assisted oven)
  2. Add your chopped sweet potato to an oven dish lined with parchment paper or foil. Drizzle olive oil over the potatoes with a sprinkle of salt and pepper. Place in the oven for 20 minutes
  3. After 20 minutes, add the broccoli, carrots and onions to the tray. Drizzle the remainder of the olive oil over them, with a sprinkle of salt and pepper. Return to the oven for a further 20 minutes
  4. Place the lentils in a medium saucepan, add the water mixed with the vegetable stock cube, bring the lentils to the boil, return to a simmer and cover for 20 to 25 minutes (or until the water has been completely absorbed and the lentils are soft)
  5. Time to prepare the dressing! In a jug or bowl combine balsamic vinegar, maple syrup, salt, pepper and whisk until combine. Set aside whilst your lentils and vegetables cook
  6. Once the vegetables and lentils are cooked, place in a mixing bowl, then drizzle your dressing over them. Mix and you’re done!


  • Experiment! Try the recipe with different vegetables, lentils or spices!
  • This recipe filled two lunch boxes!




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