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Warm Roasted Vegetable Lentil Bowl with Herby Goats Yogurt

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2 1x
  • Category: Lunch


This easy roasted veggie lentil bowl is taken to a new level with a herby goats yogurt drizzle.


  • 1 Yellow Bell Pepper
  • 1 Red Bell Pepper
  • 2 Red Onions
  • Extra Virgin Olive Oil
  • Sea Salt
  • Freshly Ground Black Pepper
  • Small Handful Fresh Mint, finely chopped
  • Small Handful Fresh Dill, finely chopped, plus extra for garnish
  • 100ml Whole Natural Goats Milk Yogurt
  • 1 x 250g (9 oz) Pouch Puy Lentils


  1. Pre-heat the oven to 200 degrees (390 fahrenheit).
  2. Deseed the peppers and slice them into roughly 1 cm strips, and peel the red onions, cutting them into chunks. Spread across a baking tray, and toss with a generous drizzle of extra virgin olive oil, and a good amount of sea salt and freshly ground black pepper.
  3. Roast for 20 minutes, tossing half way through. 
  4. While the vegetables are roasting, finely chop the herbs, and stir them into the yogurt. Season to taste with a little sea salt.
  5. To warm the lentils, tear a small air pocket in the top of the pouch, and microwave them on high for 45 seconds to a minute.
  6. Tip the lentils into a large bowl, followed by the vegetables and all of their roasting juices. Stir everything to combine. Season with a little more salt and pepper to taste, and a glug of olive oil if you think the lentils taste a little dry.
  7. Divide between two warm bowls, and swirl the herby goats yogurt between them.
  8. Top with the reserved dill, and serve immediately while everything is still nice and warm.