Spiced Black Lentil & Roasted Eggplant Bowl with Lemon-Tahini Drizzle
This hearty vegetarian bowl features slow-cooked spiced black lentils paired with sheet-pan roasted eggplant, bell peppers, and red onions, all topped with a zesty lemon-tahini drizzle. It's a nourishing, protein-rich meal perfect for meal prep or a satisfying weeknight dinner.
- 1 cup dry black lentils
- 3 cups water
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp ground coriander
- 1.5 tsp kosher salt
- 1 large eggplant, cut into 1-inch cubes
- 1 large red bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 3 tbsp olive oil
- 0.5 tsp freshly ground black pepper
- 0.25 cup tahini
- 2 tbsp lemon juice
- 1 tsp maple syrup
- 2 tbsp water (for sauce)
- 2 tbsp fresh parsley, chopped (for garnish)
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Instructions
Rinse black lentils and add to a slow cooker with 3 cups water, minced garlic, cumin, smoked paprika, ground coriander, and 1 teaspoon salt. Stir well.
⏱️ 1 minuteCover and cook lentils on low for 4 hours, or until very tender but not mushy.
⏱️ 240 minutesPreheat oven to 425°F. Line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 425°FToss eggplant, bell pepper, and red onion with 2 tablespoons olive oil, remaining 1/2 teaspoon salt, and black pepper. Spread in a single layer on the prepared sheet pan.
⏱️ 3 minutesRoast vegetables for 25 minutes, tossing halfway through, until golden and tender.
⏱️ 25 minutes 🌡️ 425°FMeanwhile, whisk tahini, lemon juice, maple syrup, and 2 tablespoons water in a small bowl until smooth. Add more water as needed for drizzling consistency.
⏱️ 2 minutesTo serve, divide lentils among bowls, top with roasted vegetables, drizzle with lemon-tahini sauce, and garnish with chopped parsley.
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Nutrition Information
Per serving. Values are approximate and may vary.
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