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🥣 Roasted Pepper Lentil Bowl with Lemon

410 kcal · 40 min · 4 servings

Ingredients

• 400 g chickpeas (can)
• 150 g brown lentils (dried)
• 300 g bell peppers (red and yellow)
• 1 Stück onion
• 3 Stück garlic cloves
• 2 EL paprika powder (sweet)
• 1 TL cumin (ground)
• 40 ml olive oil
• 1 Stück lemon
• 1 Bund basil

Instructions

1. 1. Rinse the chickpeas and pat them dry. Rinse the lentils. Dice the onion and garlic. Cut the peppers into strips. Mix the onion, garlic, paprika powder, and cumin in a large bowl.
2. 2. Preheat the oven to 200 °C. Place the pepper strips and chickpeas on a baking sheet. Drizzle 20 ml of olive oil over them and season with salt and pepper. Roast for 20 minutes in the oven until the peppers are slightly browned and chickpeas become crispy.
3. 3. Heat the remaining 20 ml of olive oil in a pot. Simmer the lentils with some water for 20 minutes until soft. Stir occasionally to prevent sticking. Season with salt at the end.
4. 4. Cut the lemon into wedges and chop the basil roughly. Divide the cooked lentils onto 4 plates. Distribute the roasted peppers and chickpeas on top. Drizzle everything with lemon juice and sprinkle the basil over it.

Nutrition per serving

• kcal: 410
• Protein: 24 g · Fett/Fat: 12 g · Carbs: 58 g