Herbed Lentil and Roasted Vegetable Bowl

Ingredients

• 1 cup brown lentils, rinsed
• 3 cups vegetable broth
• 1 medium zucchini, chopped
• 1 red bell pepper, chopped
• 1/2 red onion, sliced
• 3 tbsp olive oil
• 1 tsp dried Italian herbs
• 1.5 tbsp red wine vinegar
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, torn(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Toss zucchini, bell pepper, and red onion with 1 tbsp olive oil, salt, and pepper. Roast 20-25 minutes until caramelized.

3. 3

   Meanwhile, simmer lentils in vegetable broth for 20-25 minutes until tender; drain any excess liquid.

4. 4

   Whisk remaining olive oil, red wine vinegar, garlic, and Italian herbs into a vinaigrette.

5. 5

   Combine warm lentils, roasted vegetables, and vinaigrette in a large bowl.

6. 6

   Fold in fresh basil, season to taste, and serve warm or at room temperature.