Roasted Vegetables with Lentils & Fresh Basil Pesto
November 10, 2025
Roasted peppers, zucchini and onions, with green lentils and a delicious walnut pesto
Serves:3–4
Time:~45 minutes
Sweet, savoury, and herby, this warm lentil and roasted vegetable salad makes for the perfect healthy vegetarian dinner or a colourful side for larger gatherings. With roasted sweet peppers, zucchini and red onion, with green lentils adding a nice texture and extra protein. Topped with a fresh walnut pesto, bringing all the delicious flavours together.
Ingredients
For the roasted vegetables
- 3 medium peppers
- 1 medium zucchini
- 1 small red onion, quartered
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp cumin
- Salt & black pepper
For the lentils
- 150 g (¾ cup) Puy or green lentils, rinsed
- 500 ml (2 cups) water or vegetable stock (1 tsp vegetable bouillon powder or ½ to 1 vegetable stock cube — check packaging)
For the basil pesto
- 1 large handful basil leaves (about 25 g)
- 2 tbsp toasted almonds or walnuts (almonds are best if you want a clean and bright pesto, walnuts are best if you want a richer and creamier pesto)
- 2 tbsp olive oil
- Juice of ½ a lemon
- 1 small handful parsley (adds freshness and a softer flavour)
- 1 tbsp water
- Salt & pepper, to taste
- (Optional: 1 tbsp parmesan or nutritional yeast for extra body)
Instructions
1. Cook the lentils
- In a saucepan, combine lentils, stock or water, and salt (if there is not already salt in the stock).
- Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes (about a 3 on induction), until tender but not mushy. Cooking time depends on how fresh the lentils are. If still hard, turn off heat and cover with a lid until soft.
2. Cut vegetables
- While the lentils are cooking, slice the zucchini on an angle, then cut each slice in half.
- Cut the peppers into similar-sized pieces, and quarter the onion.
3. Roast the vegetables
- Preheat the oven to 200°C (400°F).
- Place the vegetables on a tray, and toss with olive oil, paprika, cumin, salt, and pepper.
- Roast for 20-25 minutes, flipping halfway, until deeply golden and caramelised on the edges.
4. Make the pesto
- Blend or process basil, parsley, nuts, olive oil, lemon juice, water, salt, and pepper until smooth but still textured.
- Taste and adjust flavours.
5. Assemble
- Spoon the warm lentils onto a platter or shallow bowl.
- Arrange the roasted vegetables on top.
- Generously drizzle with pesto.
- Finish with a few extra basil leaves, and freshly ground pepper.
Serving Suggestions
- •Enjoy warm as a main vegetarian dinner or serve as a side dish.
- •Delicious topped with crumbled feta, goat cheese, or toasted nuts.
- •Serve with a side of quinoa, couscous, or bread to make it more filling.
- •Pair with a green salad or roasted chickpeas for added crunch and protein.
Storage & Meal Prep
- •Keeps well in the fridge for up to 3 days.
- •Store the pesto separately if possible, and drizzle just before serving.
Variations & Substitutions
- •Lentils: Swap green lentils with Puy lentils or quinoa.
- •Vegetables: Use what's in season; roasted eggplant, carrots, or cherry tomatoes also works well.
- •Pesto: Try arugula (rocket) or spinach instead of basil.
- •Nuts: Swap almonds or walnuts with pine nuts, cashews or sunflower seeds.
- •Cheese: Add mozzarella or feta.
Enjoy!
Sweet, savoury, and herby, this warm lentil and roasted vegetable salad makes for the perfect healthy vegetarian dinner or a colourful side for larger gatherings. With roasted sweet peppers, zucchini and red onion, with green lentils adding a nice texture and extra protein. Topped with a fresh walnut pesto, bringing all the delicious flavours together.
Ingredients
For the roasted vegetables
- 3 medium peppers
- 1 medium zucchini
- 1 small red onion, quartered
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp cumin
- Salt & black pepper
For the lentils
- 150 g (¾ cup) Puy or green lentils, rinsed
- 500 ml (2 cups) water or vegetable stock (1 tsp vegetable bouillon powder or ½ to 1 vegetable stock cube — check packaging)
For the basil pesto
- 1 large handful basil leaves (about 25 g)
- 2 tbsp toasted almonds or walnuts (almonds are best if you want a clean and bright pesto, walnuts are best if you want a richer and creamier pesto)
- 2 tbsp olive oil
- Juice of ½ a lemon
- 1 small handful parsley (adds freshness and a softer flavour)
- 1 tbsp water
- Salt & pepper, to taste
- (Optional: 1 tbsp parmesan or nutritional yeast for extra body)
Instructions
1. Cook the lentils
- In a saucepan, combine lentils, stock or water, and salt (if there is not already salt in the stock).
- Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes (about a 3 on induction), until tender but not mushy. Cooking time depends on how fresh the lentils are. If still hard, turn off heat and cover with a lid until soft.
2. Cut vegetables
- While the lentils are cooking, slice the zucchini on an angle, then cut each slice in half.
- Cut the peppers into similar-sized pieces, and quarter the onion.
3. Roast the vegetables
- Preheat the oven to 200°C (400°F).
- Place the vegetables on a tray, and toss with olive oil, paprika, cumin, salt, and pepper.
- Roast for 20-25 minutes, flipping halfway, until deeply golden and caramelised on the edges.
4. Make the pesto
- Blend or process basil, parsley, nuts, olive oil, lemon juice, water, salt, and pepper until smooth but still textured.
- Taste and adjust flavours.
5. Assemble
- Spoon the warm lentils onto a platter or shallow bowl.
- Arrange the roasted vegetables on top.
- Generously drizzle with pesto.
- Finish with a few extra basil leaves, and freshly ground pepper.
Serving Suggestions
- •Enjoy warm as a main vegetarian dinner or serve as a side dish.
- •Delicious topped with crumbled feta, goat cheese, or toasted nuts.
- •Serve with a side of quinoa, couscous, or bread to make it more filling.
- •Pair with a green salad or roasted chickpeas for added crunch and protein.
Storage & Meal Prep
- •Keeps well in the fridge for up to 3 days.
- •Store the pesto separately if possible, and drizzle just before serving.
Variations & Substitutions
- •Lentils: Swap green lentils with Puy lentils or quinoa.
- •Vegetables: Use what's in season; roasted eggplant, carrots, or cherry tomatoes also works well.
- •Pesto: Try arugula (rocket) or spinach instead of basil.
- •Nuts: Swap almonds or walnuts with pine nuts, cashews or sunflower seeds.
- •Cheese: Add mozzarella or feta.
Enjoy!
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