This Mediterranean lentil bowl is high in fibre and gluten-free. We substituted the yogurt in the meal delivery package with a vegan sour cream and in 30 minutes this FreshPrep meal was complete.
Organic French Lentils * Bay Leaf * Yogurt (we substituted vegan sour cream)
Garlic * Italian Parsley * Lemon
Red Onion * Eggplant * Butternut Squash
Spice Blend (Cumin, Cinnamon, Paprika)
Turn on oven to 425°F. In a medium sized saucepan, bring lentils, bay leaf and water 1/2 inch higher than covers lentils to a boil. Once boiling, reduce heat and simmer for about 20-25 minutes, until tender and cooked through. Remove from heat, drain well, discard bay leaf and season with salt to taste.
Whisk together the spice blend, salt and pepper, and 2 tbsp. of oil together in a small bowl. Empty onion and butternut squash into a larger bowl, and toss with half of the marinade. Spread out in a single layer on a lightly greased or parchment lined baking sheet. Wash and dice the eggplant into 1/2 inch cubes, then toss with remaining marinade. Spread out on the baking sheet with the other vegetables, and place into the oven. Set a timer for 20 minutes.
To prepare the lemon yogurt, whisk together yogurt, garlic, a pinch of salt and 2 tbsp. of olive oil in a small bowl. Wash and zest the lemon, and add the zest to the yogurt. Mix well, and set aside to allow the flavours to come together.
Wash and mince or finely tear the parsley. Slice the lemon into wedges.
Once the vegetables and lentils are finished cooking, assemble the bowls. Divide lentils between serving dishes, top with roasted vegetables and lemon yogurt. Garnish with remaining lemon wedges and fresh parsley. Enjoy!
This meal is energy packed with 85g of carbohydrates, 29g of protein, 16g of fats, and a reasonable calorie count of 563.