Roasted Lentils with Courgette
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners when I want something wholesome and satisfying without spending hours in the kitchen. Brown lentils are packed with protein and fiber, making them incredibly filling and great for keeping you energized throughout the day. The beauty of this dish is how quickly it comes together, ready in just 50 minutes from start to finish. Roasting the courgettes brings out their natural sweetness while they get wonderfully tender, and everything melds together beautifully with garlic, tomatoes, and a hint of smoked paprika. It's the kind of meal that tastes like you've fussed over it far more than you actually have.
Ella x
Ingredients
- 355 mlbrown lentils(rinsed and drained)
- 3 mediumcourgettes(cut into half-moons)
- 5 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 mediumred onion(diced)
- 355 mlcherry tomatoes(halved)
- 2 teaspoonsfresh thyme(dried or fresh)
- 1 teaspoonsmoked paprika
- 1lemon(zest and juice)
- 591 mlvegetable broth
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Toss the courgette slices with 3 tablespoons of olive oil, salt, and pepper on a large baking tray, then spread in a single layer.
Tip: Cut courgettes evenly so they roast at the same rate.
- 2
Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat. Sauté the diced red onion and minced garlic for 3 minutes until fragrant and softened.
Tip: Don't let the garlic brown or it will become bitter.
- 3
Add the rinsed lentils to the pan along with the vegetable broth, thyme, and smoked paprika. Stir well and bring to a gentle simmer.
Tip: Brown lentils hold their shape well and cook in about 25-30 minutes.
- 4
Place the tray of courgettes in the preheated oven and roast for 20-25 minutes, stirring halfway through, until golden and tender with slightly caramelised edges.
Tip: Higher heat creates more flavour through caramelisation.
- 5
After the lentils have simmered for about 15 minutes, add the halved cherry tomatoes to the pan and continue cooking until the lentils are tender but not mushy, approximately 10-15 more minutes.
Tip: The lentils should be creamy inside with a slight firmness to the bite.
- 6
Once the courgettes are done roasting, remove them from the oven and add them to the lentil mixture.
Tip: Add the roasted courgettes just before serving to maintain their texture.
- 7
Stir in the lemon zest and juice, then taste and adjust seasoning with additional salt and pepper as needed.
Tip: The acid from the lemon brightens the earthy lentils beautifully.
- 8
Transfer the warm mixture to a serving dish and garnish generously with fresh chopped parsley. Serve as a main course or side dish.
Tip: This dish is delicious warm or at room temperature, making it perfect for meal prep.
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