These Creamy Dijon Red lentils with Mustardy Roasted Veggies are just the Vegan Comfort Food that I crave. This easy plant-based dinner recipe is a super delish way to enjoy a combination of whole grains and perfectly roasted vegetables that’s hearty and satisfying.
Oh how I adore a grain bowl that’s loaded with good flavor and delicious veggie options. Dijon red lentils and faro starts this bowl off right…top it off with perfect combination of mushrooms, carrots and cauliflower that have been roasted in a mustardy vinaigrette that seals the deal. Meet your new favorite vegan grain bowl…period. End of story.
How to make it
Make the dijon marinade for the roasted veggies. Whisk together ingredients:
- Olive oil
- Coarse grain mustard
- Maple syrup
- Lemon
- Salt + Pepper
Prep Veggies: cut carrots into thin spears, cutting on the diagonal. Use a damp paper towel to clean mushrooms, then thickly slice. Trim cauliflower into bite sized florets.
Arrange vegetables on a large rimmed baking tray in a single layer.
Drizzle with the mustardy marinade.
Roast in preheated 400 degree oven for 25 minutes, until vegetables are tender, but still with a bit of bite to them.
A mixture of faro, red lentils olive oil, mustard and water cook on the stove for about 20 minutes while the vegetables roast.
Red lentils are a good source of fiber, low in fat and can be a key source of protein for vegan diets. Red lentils are a bit sweeter and nuttier than other lentils and I like how they fall apart a bit when cooked,which is great for thickening up something like the base for these Dijon lentils with roasted veggies.
Faro is wonderfully healthy with a unique nutty flavor and chewy texture that adds a delicious twist to this recipe when paired with red lentils. I like faro as an unprocessed whole grain choice. Adequate dietary fiber is important for digestive health, regular bowel movements and blood sugar regulation. In addition, fiber helps you feel fuller for longer which aids in weight management. I use faro in this arugula salad for that reason as well.
I could eat some version of this every day. Healthy roasted veggies on top of a delicious and creamy mustard base. Plenty of plant-based protein, lots of fiber and loaded with a variety of vitamins, minerals and antioxidants. I don’t know about you, but I love a meal in a bowl. Especially one that’s nutritious and delicious, and so easy to put together.
Debra’s Pro Tips
- Substitute broccoli or sliced cabbage for the cauliflower if desired. Any vegetables that you like will work in this easy recipe.
- Faro is a delicious whole grain, but it is not gluten-free. If you need a gluten-free alternative, use rice.
- Do not run the mushrooms under water to clean them….they are like a sponge and will soak up all that water making them come out soggy. Use a damp paper towel to gently scrub the dirt off.
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📖 Recipe
Dijon Red Lentils with Roasted Veggies
Ingredients
VEGGIES:
- 10 oz. baby bella mushrooms
- ½ head cauliflower
- 4 large carrots
- 2 Tablespoons olive oil
- 1 Tablespoon coarse grain mustard
- 1 Tablespoon maple syrup
- 1 lemon zested and juiced
- ½ teaspoon Sea salt
- ½ teaspoon Freshly ground black pepper
LENTILS:
- 1 Tablespoon olive oil
- ½ cup faro
- ½ cup red lentils
- 2 Tablespoons Dijon mustard
- 3 cups water
- Pinch sea salt
Instructions
VEGGIES:
- Preheat oven to 400 degrees.
- Carefully clean (use a barely moist paper towel to brush off the dirt) mushrooms, trim and thickly slice.
- Trim cauliflower into bite sized pieces.
- Peel carrots and slice into thick spears on the diagonal.
- Place veggies on large rimmed baking sheet in one layer (line baking sheet with unbleached parchment for easier cleanup….but it’s not necessary).
- Whisk together oil, mustard and maple syrup. Pour over veggies and mix. Sprinkle with S + P
- Roast for 20-25 minutes, until tender and starting to crisp up.
Meanwhile, make the faro + lentils:
- Pick over and rinse both lentils and faro, rinse and drain.
- Heat a small saucepan over medium heat. Swirl in oil, then stir in faro, lentils and mustard. Add water. Stir well and bring to a boil. Reduce heat to simmer and cook for 20 minutes. Not all the liquid will be absorbed, it should be somewhat saucy. Lentils will lose their shape and become a thickener for the sauce while faro will be firm yet cooked.
- Pile the lentil/faro mixture into the bottom of a serving bowl. Top with roasted veggies and sprinkle with parsley.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Gloria
Love the sound of this super hearty recipe. Roasted veggies are the best. Combining them with lentils makes this a great protein packed meatless dish.
Daniela
I’m also a mustard collector of sorts (I have 7 different varieties in my fridge as I type this), so I was so excited to see that this lentil dish incorporates my favorite condiment. I’m also amazed at how creamy the lentils come out for this recipe; just the perfect accompaniment for all those yummy roasted vegetables.
Julie Menghini
I love roasted vegetables. It just brings out their natural sweetness. I’ve tried green lentils but not red. I’ll definitely be trying them and we love dijon mustard too and I am sure it added a zippy flavor to these beautiful veggies. I use farro but haven’t ever combined it with lentils so this recipe is just a win on so many counts with me!
Annemarie
I love all the fiber in this recipe! Farro is one of my favorite grains and I always have red lentils on hand since I love to make spicy coconut dal with them. Add in the roasted veggies and flavorful mustard and this is a very satisfying meal.
Charity
My husband has high cholesterol so we’ve been adding legumes to almost every meal. I’m running out of ideas, so this recipe is a life saver! We’re not into mushrooms, but might try swapping them for eggplant. Thanks so much!
Debra Klein
The mustardy lentils/faro are delish and eggplant would be a wonderful substitution here.
Charity
My husband has high cholesterol so we’ve been adding legumes to almost every meal. I’m running out of ideas, so this recipe is a life saver! We’re not into mushrooms, but might try swapping them for eggplant. Thanks so much!
Debra Klein
The mustard and the fiber are two of my favorite things in this recipe as well!
Debra Klein
There is a similar nutritional profile to the red lentils, but a totally different texture and taste. Enjoy.
Debra Klein
Exactly! A wonderful base to almost anything. Enjoy, my fellow mustard lover.
Debra Klein
Exactly! I use the leftover lentils as a base for other roasted and raw veggies too.
Sean@Diversivore
Dijon in bulk, eh? I respect that. Haha. Mustard is a funny thing for me. I did NOT like it as a kid. I avoided it as a teenager and even in my twenties. Then I just… started eating it. And I still understood what about it turned me off in my youth, but now it just… works for me? Man, tastes are weird. Anyway, I’ve actually done a couple of lentil based recipes in the past that incorporate mustard and other hot/pungent flavours (e.g. horseradish) and I’m a big fan, but I really like the idea of bringing the root veggies into the mix, both for texture and flavour. The carrots in particular give a nice sweet earthiness that plays really well. Great stuff.
Marisa F. Stewart
What a wonderful dish! We do love red lentils plus farro. We always have it on hand but I never thought of mixing it together. And roasting vegetables is absolutely the best way to bring out the flavor. Combined it makes a fabulous meatless dinner. Can’t wait to make it.
Debra Klein
Thank you. My thoughts exactly.
Debra Klein
Thanks. I’ve watched how tastes evolve in my kids so I get what you’re saying. I don’t think my tastes have changed much over the years…always a veggie lover and definitely ALWAYS a fan of mustard!
Trish Bozeman
I make something very similar to this regularly for dinner, but with green lentils and rice. But, I never roast the veggies in mustard! Absolutely genius! I bet the flavor is incredible with the lentils. A must-make!
Debra Klein
If you love mustard, you’ll want to roast all your veggies this way! I love the way the red lentils fall apart and create a thickish sauce for the faro too.