Recipe description
July 30, 2026
Anti-Inflammatory Ginger Lentil Tray Bake
Warm, fiber-rich lentil tray bake for gentle digestion support
Anti-Inflammatory
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from lentils and vegetables supports gut health.
- Includes anti-inflammatory ginger and turmeric for flavor and polyphenols.
- Plant-based with olive oil provides balanced fats and protein.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Lentils
1
tablespoon
Ginger
1
cup
Onion
1
piece
Garlic
2
clove
Oil, olive
2
tablespoon
Turmeric
1
teaspoon
Cumin
1
teaspoon
Paprika powder
1
teaspoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Vegetable broth
1
cup
Parsley
2
tablespoon
Instructions
1
Preheat oven to 200°C (392°F).
2
Rinse lentils and drain well. Chop onion and garlic finely.
3
In a large bowl, combine lentils, chopped onion, minced garlic, olive oil, turmeric, cumin, paprika, salt, and black pepper. Mix well.
4
Spread the mixture evenly in a baking tray. Pour vegetable broth over the top.
5
Bake for 30-35 minutes, or until lentils are tender and top is slightly crispy.
6
Remove from oven, let cool slightly, and garnish with fresh parsley before serving.
Nutrition
320 kcal
Calories
14 g
Protein
38 g
Carbohydrates
7 g
Fiber
4 g
Sugar
14 g
Fat
2 g
Saturated fat
3 g
Salt
FAQ
Is this recipe vegan/vegetarian?
Yes. It's plant-based with no animal products.
Do I need to pre-cook the lentils, or do they cook in the oven?
No pre-cooking is required—the lentils cook in the bake with the vegetable broth.
How should I store leftovers?
Cool completely, then store in an airtight container in the fridge for 3–4 days; reheat gently.
Is this dish gluten-free?
Yes, it uses gluten-free ingredients; check the broth if you have gluten sensitivity.
Can I customize with other vegetables or spices?
Yes—feel free to add other chopped vegetables or adjust spices to taste, keeping the same cooking method.
How many servings does this make?
The recipe serves 2 as written; you can scale up easily.
Can I freeze or meal-prep this dish?
Yes, leftovers can be frozen for later; reheat until steaming hot.
What should I serve this with?
It’s tasty on its own or paired with rice, quinoa, or crusty bread.
How can I adjust the spice level?
Reduce the ginger, paprika, or pepper to taste; add more later if needed.
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