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Mediterranean Lentil Bowl
with Roasted Cauliflower, Peppers, & Yogurt Dressing
40 MIN
2 Servings
From the Test Kitchen
In this flavorful vegetarian dish, we’re using a creamy harissa-spiced dressing to bring together our hearty lentils and cauliflower—roasted with za’atar, a medley of herbs, sesame seeds, and sumac. It’s all topped with a soft-boiled egg, whose yolk adds irresistible richness to the vibrant dish.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories460 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
- ½ cup Black Beluga Lentils
-
2 Pasture-Raised Eggs
- 1 head Cauliflower
- 4 oz Sweet Peppers
- 1 bunch Parsley
- ½ cup Plain Nonfat Greek Yogurt
- 1 Shallot
- 1 Tbsp White Wine Vinegar
- 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
- 1 Tbsp Red Harissa Paste
time-saving
tips & techniques
step-by-step
instructions
1
Make the soft-boiled eggs:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Leaving the water boiling, using a slotted spoon or tongs, remove the eggs from the pot and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.
2
Prepare & roast the cauliflower:
While the eggs cook, wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with enough of the za’atar to coat (you may have extra). Toss to thoroughly coat. Arrange in an even layer on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven.
3
Cook the lentils:
While the cauliflower roasts, add the lentils to same pot of boiling water. Cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water. Return to the pot.
4
Prepare & roast the vegetables:
While the lentils cook, cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and quarter the shallot. Combine in a bowl. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; stir to coat. Carefully transfer to the other side of the sheet pan of partially roasted cauliflower. Arrange in an even layer. Roast 17 to 19 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.
5
Prepare the parsley & make the dressing:
While the vegetables roast, roughly chop the parsley leaves and stems. In a bowl, combine the yogurt, harissa paste, vinegar, and 2 tablespoons of water. Taste, then season with salt and pepper if desired.
6
Finish the lentils & serve your dish:
To the pot of cooked lentils, add 1 tablespoon of the dressing and 1 teaspoon of olive oil; stir to thoroughly coat. Add the roasted vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils topped with the seasoned eggs. Drizzle with the remaining dressing and garnish with the chopped parsley. Enjoy!
1
Make the soft-boiled eggs:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Leaving the water boiling, using a slotted spoon or tongs, remove the eggs from the pot and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.
2
Prepare & roast the cauliflower:
While the eggs cook, wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with enough of the za’atar to coat (you may have extra). Toss to thoroughly coat. Arrange in an even layer on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven.
3
Cook the lentils:
While the cauliflower roasts, add the lentils to same pot of boiling water. Cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water. Return to the pot.
4
Prepare & roast the vegetables:
While the lentils cook, cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and quarter the shallot. Combine in a bowl. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; stir to coat. Carefully transfer to the other side of the sheet pan of partially roasted cauliflower. Arrange in an even layer. Roast 17 to 19 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.
5
Prepare the parsley & make the dressing:
While the vegetables roast, roughly chop the parsley leaves and stems. In a bowl, combine the yogurt, harissa paste, vinegar, and 2 tablespoons of water. Taste, then season with salt and pepper if desired.
6
Finish the lentils & serve your dish:
To the pot of cooked lentils, add 1 tablespoon of the dressing and 1 teaspoon of olive oil; stir to thoroughly coat. Add the roasted vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils topped with the seasoned eggs. Drizzle with the remaining dressing and garnish with the chopped parsley. Enjoy!
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