Dijon Lentils with Roasted Vegetables and Herbed Vinaigrette

These creamy Dijon red lentils with mustardy roasted vegetables are the kind of vegan comfort food I crave. This simple plant-based dinner combines whole grains and perfectly roasted vegetables for a hearty, satisfying one-bowl meal.

Yellow cooked grains with roasted carrots, cauliflower and mushrooms on top with the pot of faro and lentil and the tray of roasted veggies in the background. — Dijon Lentils with Roasted Veggies: a hearty one-bowl vegan meal.

I adore grain bowls loaded with bright flavors and roasted vegetables. Creamy Dijon red lentils and faro form the base for this bowl. On top, mustard-marinated mushrooms, carrots and cauliflower roast until golden, creating a delicious contrast of textures and flavors. This easy recipe is a new favorite for a nourishing vegan grain bowl.

How to make it

Small pitcher mixing up a vinaigrette with a microplane grater and a lemon squeezer on the side.

Start by making the Dijon marinade for the roasted vegetables. Whisk together:

Olive oil
Coarse-grain mustard
Maple syrup
Lemon (zest + juice)
Salt and freshly ground black pepper

Pile of carrots, cut on the diagonal into spears.

Prep the vegetables: peel and slice carrots on the diagonal into thick spears; clean mushrooms with a barely damp paper towel and slice them thickly; trim cauliflower into bite-sized florets.

Rows of cauliflower florets, carrot spears and sliced mushrooms on a large rimmed baking sheet.

Arrange the prepared vegetables in a single layer on a large rimmed baking sheet.

Baking tray with rows of cauliflower florets, spears of carrots and mushrooms drizzled with a mustardy dressing.

Drizzle the vegetables with the mustardy marinade and toss to coat evenly.

Roasted cauliflower florets, carrot spears and sliced mushrooms on a large rimmed baking tray.

Roast in a preheated 400°F (200°C) oven for about 20–25 minutes, until the vegetables are tender and beginning to crisp at the edges.

Pot with cooked lentils and faro in a yellow sauce.

Meanwhile, cook the faro and red lentils together with olive oil, Dijon mustard and water. They simmer for about 20 minutes while the vegetables roast, creating a creamy, mustard-flavored base for the bowl.

Red lentils are a great source of fiber and plant protein. They have a naturally sweet, nutty flavor and soften quickly while cooking, breaking down slightly to create a velvety texture that helps thicken the sauce.

Faro brings a nutty flavor and pleasant chew to the dish. It’s a whole grain with good fiber content; if you need a gluten-free option, substitute rice. The combination of faro and red lentils adds satisfying texture and nutrition to the bowl.

This dish is easy to prepare and can be adapted with different vegetables. It delivers plenty of plant-based protein, fiber, vitamins and minerals, and makes a cozy, nutritious meal that’s perfect served in a bowl.

Debra’s Pro Tips

Swap broccoli or sliced cabbage for the cauliflower if you prefer; most vegetables work well roasted with the mustard marinade.
Faro is not gluten-free. Use rice or another gluten-free grain if needed.
Do not rinse mushrooms under running water — they absorb moisture and become soggy. Clean them with a damp paper towel instead.

If you make this recipe, consider leaving a rating and comment. Share your photos on Instagram by tagging @dkhealthcoach and using the hashtag #debraklein.

📖 Recipe

Bowl of lentils and faro, topped with roasted sliced mushrooms, carrot spears and cauliflower.

Dijon Red Lentils with Roasted Veggies

Author: Debra Klein

Grain bowls with roasted veggies are the ultimate healthy vegan comfort food. Dijon red lentils and faro topped with mustardy roasted cauliflower, carrots and mushrooms create a flavorful, satisfying plant-based meal.

5 from 9 votes

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Main Course

Cuisine American

Servings 4 Serves 4-6

Calories 341 kcal

Ingredients

VEGGIES:

10 oz. baby bella mushrooms
½ head cauliflower
4 large carrots
2 Tablespoons olive oil (for roasting)
1 Tablespoon coarse-grain mustard
1 Tablespoon maple syrup
1 lemon, zested and juiced
½ teaspoon sea salt
½ teaspoon freshly ground black pepper

LENTILS:

1 Tablespoon olive oil
½ cup faro
½ cup red lentils
2 Tablespoons Dijon mustard
3 cups water
Pinch sea salt

Instructions

VEGGIES:

Preheat oven to 400°F (200°C).
Clean mushrooms with a barely damp paper towel, trim and slice thickly.
Trim cauliflower into bite-sized florets.
Peel carrots and slice into thick diagonal spears.
Place all vegetables on a large rimmed baking sheet in one layer. (Line with unbleached parchment for easier cleanup if desired.)
Whisk together olive oil, coarse mustard and maple syrup. Pour over the vegetables, toss to coat, and sprinkle with salt and pepper.
Roast for 20–25 minutes, until tender and lightly crisped.

Meanwhile, make the faro + lentils:

Rinse the faro and red lentils, then drain.
Heat a small saucepan over medium heat and swirl in the olive oil. Add faro, red lentils and Dijon mustard, then add the water. Stir and bring to a boil.
Reduce heat to a simmer and cook about 20 minutes. The lentils will break down and help thicken the mixture while the faro remains slightly chewy; some liquid should remain so the base is saucy.
Serve: spoon the lentil-faro mixture into bowls, top with the roasted vegetables and garnish with parsley if desired.

Nutrition

Calories: 341 kcal
Carbohydrates: 50 g
Protein: 13 g
Fat: 12 g
Fiber: 15 g

Note

Nutrition values were calculated with online tools and may vary depending on specific ingredients and brands used. For the most accurate results, calculate nutrition using the exact ingredients you use.

Did you make this recipe?
Please leave a review below and share a photo on Instagram by tagging @dkhealthcoach or using the hashtag #dkhealtcoach so I can see it.