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–+ servings
Bowl of lentils and faro, topped with roasted sliced mushrooms, carrot spears and cauliflower.
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5 from 9 votes

Dijon Red Lentils with Roasted Veggies

Grain Bowls with Roasted Veggies are the perfect healthy vegan comfort food. Tasty Dijon red lentils and faro are topped with insanely delish roasted mustardy veggies like cauliflower, carrots and mushrooms for an incredible one bowl plant-based meal.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 4 Serves 4-6
Calories: 341kcal
Author: Debra Klein

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

Calories: 341kcal | Carbohydrates: 50g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 496mg | Potassium: 1050mg | Fiber: 15g | Sugar: 9g | Vitamin A: 10215IU | Vitamin C: 42mg | Calcium: 89mg | Iron: 3mg