Roast vegetables with French Lentils

03 Jul

I have had a craving for French Lentils for a while. I missed quality vegetarian foods while I was in Sydney and found myself craving simple tastes such as raw vegetables, beans and lentils.

And the time has come for me to rectify that and give in to the cravings.

[ SERVES: 3  |  TIME: 60 MINUTES  |  COST: $4  ]
[  JOES RATING:  4  / 5  |  MY RATING:  5  / 5  |  BRITTANYS RATING:  4  / 5   ]


2 – 3 potatoes
3 largish slices of pumpkin
2 – 3 small – medium sweet potato
2 – 3 carrots
1 leek
1 cup French lentils
3 cups vegetable stock
1 tablespoon fresh thyme
1 tablespoon fresh parsley
1 tablespoon fresh rosemary
1 tablespoon minced garlic
drizzle olive oil
salt and pepper to taste


  1. Rinse the vegetables and peel where necessary. Cut into largish bite size pieces.
  2. In a bowl, toss the vegetables in some olive oil. Add the herbs and season. Ensure that the herbs are distributed evenly through the vegetables.
  3. Place the veggies into a baking tray and bake at 200°C for about 45 minutes. Check the vegetables and turn them after about 20 minutes, basting as needed.
  4. While the vegetables are cooking, rinse the lentils well, removing any material that floats.
  5. In a pot, add the lentils and stock. Cook over a medium heat until the water is absorbed. They should cook in about 25 minutes but if they are still firm, add a little more water and cook for longer as needed.
  6. Serve the vegetables on a bed of cooked lentils. Season and enjoy hot.


  • The French Lentils have a habit of turning the water / stock a dark tea to sometimes blackish colour. Dont worry about this. It is normal.
  • I love the French lentils for their earthy slightly nutty flavour but Brittany didn’t enjoy them at all. She said she would have preferred couscous or rice. As I was avoiding the carbohydrates, she dips out! I am not sure if kids would generally enjoy lentils or not, but its worth a try!
  • These lentils are quite filling too, so one cup raw between three people is quite generous. They are also rich in fibre and protein so tend to keep you full for quite a while.
  • I used purple carrots again tonight to see how they would go baked. They were sweet and had a very earthy flavour to them. Joe found one piece was quite bitter. These new variety of carrots are quite interesting and are worth further investigations!
  • Diabetic Note: Nothing to see here… Move quite along. No, seriously… My blood sugars didn’t react to this meal at all. YAY, extra potatoes for me now, right?
  • Ethical Note: People generally remove the skins of vegetables. I think most people consider them to be dirty because they have been handled and have often been in the dirt. A lot of nutrients are lost when the skins are discarded. Give them a good wash and enjoy the veggies with the skin on. This reduces waste and is a much healthier option.



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6 responses to “Roast vegetables with French Lentils

  1. narf77

    July 4, 2012 at 8:02 am

    I am with you Brittany…lentils are NOT FOOD Rhianna…sigh…from someone who eats just about every vegetable known to man (except okra…that’s right up there with lentils!) and who loves Brussels sprouts and Broad Beans especially, I have to admit that the ONLY lentils worth eating are red split lentils. I will be making the roast veggies, just holding on the lentils (ech Xp)

    • Rhianna

      July 4, 2012 at 10:12 am

      I forgive you for your blasphemy! (Except about the okra – you got that part right.)

      • narf77

        July 4, 2012 at 5:57 pm

        Glad you forgive me Rhianna as lentils are insignificant and shouldn’t be something that we would fight about lol. We can fight together about the okra (good luck to ANYONE standing up against us two! 😉 )

  2. Three Well Beings

    July 4, 2012 at 3:24 pm

    There you go with that pumpkin again! Yum! I love french lentils…this is a winner! I really want to make this soon! 🙂 Debra


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