Description
This delicious sheet pan dinner is loaded with veggies and lentils for a protein- and fiber-packed meal that is easy to make! Canned lentils help this recipe come together in no time!
Ingredients
Units
Scale
For the Sheet Pan:
- 12 ounces small Yukon gold or red potatoes (1 to 2 inches across), quartered
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1 medium zucchini (about 8 ounces), cut into 1/2″ thick half moons
- 8 ounces cherry tomatoes
- 1 (15-ounce) can lentils, rinsed and drained well
- 4 ounces feta cheese, crumbled (1 cup)
For the dressing:
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- Adjust the oven rack to the upper-middle position and heat the oven to 450 degrees.
- Toss the potatoes with 1 tablespoon oil, the cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange cut side down on a rimmed baking sheet and cover tightly with foil. Roast 18 to 22 minutes, until the potatoes are nearly tender and starting to brown underneath.
- Remove the foil and stir the potatoes.
- In the same bowl, toss the zucchini, tomatoes, lentils, the remaining 1 1/2 tablespoons of oil, the remaining 1/4 teaspoon of salt, and the remaining 1/4 teaspoon of pepper. Scatter evenly over the potatoes, then sprinkle the feta over the top.
- Roast 15 to 18 minutes, until the tomatoes blister, the feta softens and browns in spots, and the squash is tender.
- While the vegetables are roasting, whisk together the mayonnaise, parsley, lemon juice, and salt until mixed.
- Once the vegetables are done roasting, let the pan sit 5 minutes, then drizzle with the parsley dressing. Serve the rest on the side.