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Roasted Potato and Lentil Bowl with Seasonal Vegetables

This hearty roasted potato and lentil bowl, featuring seasonal vegetables, is a comforting dish perfect for chilly December evenings in Belgium.

Main
Prep 20m · Cook 45m · Total 1h 5m
9 ingredients

As winter settles in, hearty and nutritious meals become essential. This dish highlights roasted potatoes and lentils, symbolizing resilience and nourishment during colder months. The vibrant colors of seasonal vegetables reflect the festive spirit, reminding us of community and sharing. Inspired by the complexities of life's journeys and the importance of support, this meal serves as a reminder to cherish each moment. Inspired by Federal Prosecutor Was Surprised by Trump’s Flights on Epstein’s Jet and Ben Sasse, Former Nebraska Senator, Shares Terminal Pancreatic Cancer Diagnosis.

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. In a large bowl, combine the cubed potatoes, chopped carrots, and parsnips. Drizzle with 30 ml of olive oil, season with salt, black pepper, and half of the chopped thyme. Toss to coat.
  3. Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes, or until golden and tender, stirring halfway through.
  4. While the vegetables roast, in a saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender but not mushy.
  5. Once the lentils and vegetables are cooked, drain any excess broth from the lentils. In a serving bowl, layer the roasted vegetables and lentils, drizzling with the remaining olive oil and sprinkling with the rest of the thyme.
  6. Serve warm, garnished with additional herbs if desired.