Don’t you just love the warm flavours of Middle Eastern cuisine? In this recipe for Lebanese roasted vegetables with lentils you can expect subtle, warm spices that transform roast vegetables into something incredibly tasty. It does require a few spices (six in total), but these for the most part everyday spices that I (and hopefully you) already have them on hand. Sweet paprika, cumin, ground coriander, cardamom, Ceylon cinnamon, and nutmeg. Nothing to complicated, nothing to obscure or hard to find. Serve all those tasty veggies with beluga lentils, fresh herbs and a bright, lemony yoghurt sauce and you have a fantastic tasting meal!
Ingredients for Roasted Vegetables with Lentils
You’ll need just a few spices and fresh ingredients to bring this dish together. Nothing too complicated and you’ll use them again and again in your kitchen.
- Spices: Sweet paprika, cumin, coriander, cardamom, cinnamon, and nutmeg – together they create the signature oriental spice mix.
- Lentils: Beluga lentils hold their shape beautifully, but Puy (green) lentils make a great substitute.
- Olive oil: Choose a good, heat resistant extra virgin olive oil for the best flavour.
- Vegetables: Sweet potato, red peppers, carrots, and red onion caramelise to perfection in the oven.
- Fresh herbs: Flat-leaf parsley for freshness and colour.
- Walnuts: For crunch and a nutty note that ties everything together.
- Yoghurt: Thick, creamy Greek yoghurt (the real deal, not “Greek-style”).
- Lemon: You’ll need both zest and juice for that zippy, tangy kick in the sauce.
And speaking of spices, it’s especially worth noting that for this spice mix I use Ceylon cinnamon. It’s the only cinnamon known as “true cinnamon” and there are a couple of reasons why I only use this type in my recipes.
The difference between Ceylon cinnamon versus cassia cinnamon
Ceylon cinnamon has a much milder aroma and sweeter flavor than the kind of cinnamon that is normally sold in the spice section at your local supermarket. The kind of cinnamon your find there, unless otherwise stated, is Cassia cinnamon. Cassia cinnamon is typically darker and has a much stronger and has a more pungent flavour than Ceylon cinnamon. Which may explain why some people really don’t like the taste of cinnamon. Instead of taking center stage, Ceylon cinnamon’s mildly sweet taste adds a complex flavour to recipes.
Make the healthier choice and choose Ceylon cinnamon
Also worth noting, the essential oil cinnamaldehyde in Ceylon cinnamon is quite low compared to cassia. Which also explains its milder aroma and flavour. Plus, Ceylon cinnamon has ultra-low coumarin levels. Coumarin in high doses causes liver failure, meaning if you use cinnamon on a daily basis, you will want to choose Ceylon cinnamon as the preferred choice. Ceylon cinnamon is found at your local health food or organic food store.
How to Make Roasted Vegetables with Lentils
This dish couldn’t be easier. Just mix the spices, cook the lentils until al dente, and roast the vegetables until golden and caramelised. While everything cooks, whisk together the yoghurt sauce with lemon, zest, olive oil, and parsley. To serve, layer the lentils and roasted veggies on a platter, sprinkle with walnuts and herbs, and add the lemon yoghurt sauce on the side. That’s how easy it is!
Exact quantities and instructions can be found in the recipe card below.
Tips for the Best Roasted Vegetables with Lentils
1. Sweet and Spicy Walnuts
A real flavour booster: caramelise walnuts with a little of the spice mix in honey or maple syrup. Scatter over the dish before serving for a crunchy, sweet-savoury topping.
2. Beluga or Green Lentils
No Beluga lentils? Puy or green lentils work just as well. The key is cooking them al dente asd this keeps them firm and makes the texture in this recipe so satisfying.
3. Vegan Option
Skip the yoghurt and drizzle with olive oil and fresh lemon juice instead. Or, make a quick tahini sauce by whisking tahini, lemon juice, and a splash of water, with optional nutritional yeast for extra savoury flavour.
Simply good: Lebanese roasted vegetables with lentils and a lemony yoghurt sauce
Although the list of ingredients looks long, this is such a simple recipe to make. And it’s one that makes an ideal Middle Eastern vegetarian weekday dinner. It has everything possibly wanted in a well-rounded vegetarian meal. The spice mix for the Lebanese roasted vegetables adds a delicate depth of flavour, plus it can be used for a number of other dishes such as potatoes, or as a spice rub for meat lovers. I love it with roasted vegetables. Especially when they are served on a bed of lentils then topped with a sprinkling of fresh parley and a handful of toasted walnuts. Though, the thing that really makes this recipe (besides all the warm spices) is the lemony yoghurt sauce. An absolute MUST for this recipe — it really adds a huge amount of flavour to each bite!
I think you’ll love this roasted vegetable dish, as it is:
- Easy to make: The oven does most of the work.
- Nutritious: Packed with protein, fibre, and all the good stuff from vegetables and lentils.
- Big on flavour: Warm spices, fresh lemon, and creamy yoghurt—every bite is layered with flavour.
- Flexible: Serve it as a vegetarian main, hearty side, or as part of a mezze spread.
- Meal prep friendly: Leftovers are delicious cold, especially with feta, pomegranate seeds, and an extra squeeze of lemon.
Discover More Warm Flavours of Middle Eastern Cooking
If you loved this roasted oriental vegetable and lentil dish, you might also enjoy:
- Middle Eastern Lamb Stew with Chickpeas
- Za’atar Roasted Carrots and Chickpeas
- Egyptian Eggplant Moussaka (Mesaka’a)
- Moroccan White Bean Stew (Loubia)
Lebanese Roasted Vegetables with Lentils
Ingredients
For the spice mix:
- 1 teaspoon sweet paprika
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon cardamom
- 1/2 teaspoon cinnamon (Ceylon)
- 1/2 teaspoon nutmeg
For the salad:
- 3/4 cup uncooked beluga lentils (165 g)
- 2-3 tablespoons extra-virgin olive oil
- 1 medium to large sweet potato, peel and cut in half lengthwise, then into wedges, and then in half again so you have short wedges (400-500 g)
- 1 sweet red pepper, sliced thickly
- 2 carrots, peeled and sliced at a diagonal
- 3 small red onion, cut into wedges (or 1 large onion)
- sea salt and freshly ground pepper, to taste
- freshly chopped flat-leaf parsley, to garnish
- 1/2 cup walnuts, broken into pieces and lightly toasted (50 g) (optional)
For the yoghurt sauce:
- 1/2 cup Greek yoghurt (140 g)
- 4 tablespoons extra-virgin olive oil
- finely grated zest of 1/2 an organic lemon
- 4 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly chopped flat-leaf parsley
Method
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Preheat oven to 400°F / 200°C. Line a baking sheet with parchment paper.
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In a small bowl, combine the spice mix ingredients and set aside.
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Cook the lentils according to package instructions, in 3 times the amount of water for 25-30 minutes. When done, remove from heat and drain if needed. Cover and set aside.
TIP: I recommend tasting the lentils after about 25 minutes to see if they are the consistency you prefer — I like them firm (al dente).
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Place the vegetable on the prepared baking sheet, drizzle with 2 tablespoons olive oil, sprinkle with the spice mix and toss to evenly coat. Spread in a single layer and bake for 30 minutes, tossing half way through, until sweet potato is tender.
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Meanwhile, make the yoghurt sauce. In a small bowl, mix together the yoghurt, olive oil, lemon zest, lemon juice and parsley. Whisk together until well combined.
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Transfer the lentils to a large serving dish and top with the roasted vegetables. Garnish with the parsley and walnuts (if using).
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Serve with the yoghurt sauce on the side and enjoy!
Notes
- This recipe is also nice if you add a little sweetness and spice to the walnuts. To do so, in a small non-stick skillet, heat 1 tablespoon of honey or maple syrup and 1/2 teaspoon spice mix, add walnuts and mix to coat. Remove from heat and set aside. Then proceed with making the rest of recipe.
- French green puy lentils can also be used in place of beluga lentils.
- This is a vegetarian recipe, that can easily be made vegan by omitting the yoghurt sauce. For a vegan version, I would suggest serving the Lebanese roasted vegetables and lentils with an extra drizzle of olive oil and a generous squeeze of lemon.
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For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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This is outstanding! Loved the balance of flavors that all the parts bring to the dish. Don’t be tempted to leave off the walnuts…they are the crowning act!
Thank you Bonny! Really glad to hear that you enjoyed this recipe so much. 🙂