Roast Veg Lentils with Balsamic Yoghurt Dressing

Serving size

1 person 2 people 4 people

Ingredients

1 head of broccoli (use half)
80g dried brown lentils (use half)

(whole brown lentils (100%))
1 handful of fresh thyme (use half)
1 tbsp maple syrup (use half)
2 tbsp nutritional yeast (use half)

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
1 pepper (use half)
1 tbsp balsamic vinegar (use half) (Sulphites)

(Wine Vinegar, Concentrated Grape Must)
2 carrot
1 unwaxed lemon (use half)
80g almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
1 vegetable stock cube (use a quarter) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
10g capers (use half)

(Water, Salt, Vinegar)
0.5 tsp dried garlic (use half)
1 onion (use half)

Allergens

Contains: Sulphites, Nuts, Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	70Kcal	558Kcal
	295kJ	2336kJ
Fat	2.7g	21g
of which saturates	0.4g	3.1g
Carbohydrates	10g	78g
of which sugars	5.0g	40g
Protein	2.7g	21g
Salt	0.17g	1.3g
Fibre	2.5g	20g

Ingredients

1 pepper
½ tsp dried garlic
1 tbsp maple syrup
10g capers

(Water, Salt, Vinegar)
2 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
80g dried brown lentils

(whole brown lentils (100%))
2 carrot
1 head of broccoli
80g almond yoghurt (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
1 tbsp balsamic vinegar (Sulphites)

(Wine Vinegar, Concentrated Grape Must)
1 onion
1 handful of fresh thyme
1 unwaxed lemon
1 vegetable stock cube (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)

Allergens

Contains: Sulphites, Nuts, Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	80Kcal	515Kcal
	334kJ	2157kJ
Fat	3.3g	21g
of which saturates	0.5g	3.2g
Carbohydrates	10g	67g
of which sugars	4.5g	29g
Protein	3.2g	21g
Salt	0.38g	2.4g
Fibre	2.6g	17g

Back

Vegan Prep in 10 1/3 daily fibre 5 of 5 a day Low sat fat

Roast Veg Lentils with Balsamic Yoghurt Dressing

Prep time: 0 mins

Total time: 35 mins

Cuisine: European

Food group: Vegan

A medley of roasted veg, golden and coated in balsamic and maple, is the star of this dish. You’ll also love the full-of-fibre lentils sizzled with salty capers. Then the smoky balsamic and yoghurt dressing brings everything together. A spritz of lime to add that much-loved zing.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 240C / fan 220C / gas mark 9. Slice the carrots into 1cm thick discs (peel optional). Cut the onion into thin wedges. Dice the pepper into 2cm squares. Cut the broccoli into florets. Strip the thyme from the stalks and finely chop.
Transfer the prepped veg and add the thyme (to taste) to a lined baking tray. Toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, until soft and golden brown.
Meanwhile, heat a medium saucepan filled with salted boiling water on high heat. Add the lentils and crumble in the stock cube. Boil for 20-25 mins, until cooked, then drain.
Make the dressing; zest and halve the lemon. Roughly chop the capers and place in a large mixing bowl with the zest, juice from half the lemon, dried garlic, nutritional yeast, vinegar, yoghurt and maple syrup. Cut the remaining lemon into wedges.
Add the cooked lentils to the dressing and mix. Set aside until the roasted veg is cooked. Once cooked, add the roasted veg to the bowl and gently mix.
Serve the roast veg lentils onto plates with lemon wedges on the side.