Mediterranean Sunset Harvest Bowl

Ingredients

• 0.5 cup Brown or Green Lentils
• 2.5 cups Low-Sodium Vegetable Broth
• 1 clove Garlic
• 1 Bay Leaf
• 1 sprig Fresh Thyme
• 1 medium Red Bell Pepper
• 1 medium Yellow Bell Pepper
• 1 medium Zucchini
• 1 cup Cherry Tomatoes
• 0.5 medium Red Onion
• 1 teaspoon Olive Oil
• 0.5 teaspoon Smoked Paprika
• 0.5 teaspoon Dried Oregano
• 1 can (15 ounces) Canned Chickpeas
• 0.5 cup Roasted Red Peppers
• 2 pieces Sun-Dried Tomatoes
• 0.5 clove Garlic
• 1 tablespoon Lemon Juice
• 1 tablespoon Tahini
• 2-3 tablespoons Water or Low-Sodium Vegetable Broth
• 0.25 teaspoon Smoked Paprika
• 0.25 teaspoon Ground Cumin
• to taste Salt
• to taste Freshly Ground Black Pepper
• 2 tablespoons Fresh Mint and/or Parsley
• 1 tablespoon Slivered Almonds

Instructions

1. Rinse the lentils thoroughly under cold water. In a medium saucepan, combine the rinsed lentils, 2.5 cups low-sodium vegetable broth, 1 minced garlic clove, bay leaf, and thyme sprig. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender. Remove bay leaf and thyme sprig before serving. Season with salt and pepper to taste.
2. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, combine the sliced red and yellow bell peppers, zucchini, cherry tomatoes, and red onion. Drizzle with 1 teaspoon olive oil (or spray lightly with olive oil spray), sprinkle with 1/2 teaspoon smoked paprika and 1/2 teaspoon dried oregano, and season with salt and pepper. Toss to coat evenly.
3. Add the rinsed and drained chickpeas to the seasoned vegetables on the baking sheet. Spread the vegetables and chickpeas in a single layer. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender-crisp and slightly caramelized, and the chickpeas are lightly browned.
4. While the vegetables are roasting, prepare the smoky red pepper dressing. In a blender, combine the roasted red peppers, sun-dried tomatoes, 1/2 clove garlic, lemon juice, tahini, 1/4 teaspoon smoked paprika, and 1/4 teaspoon ground cumin. Blend until smooth. Gradually add 2-3 tablespoons of water or low-sodium vegetable broth until the dressing reaches your desired creamy consistency. Season with salt and pepper to taste.
5. To assemble, divide the cooked lentils evenly between two serving bowls. Top generously with the roasted vegetables and chickpeas. Drizzle a liberal amount of the smoky red pepper dressing over each bowl. Garnish with chopped fresh mint and/or parsley and a sprinkle of lightly toasted slivered almonds.

Nutrition (per serving)