Recipe description
June 15, 2026
Lentil Crust Vegetable Tart
A cozy lentil crust tart for fiber-rich, gut-friendly meals
92%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: egg, sulfites, tree_nut, milk
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from lentils, vegetables, and whole grains.
- Includes colorful plant foods that support dietary diversity.
- Balanced with plant protein and slow carbohydrates.
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
12
tablespoon
Flour
0.5
cup
Egg
2
piece
Oil, olive
2
tablespoon
Salt
1
teaspoon
Pepper
0.5
teaspoon
Zucchini
1
piece
Capsicum, red
1
piece
Onion, red
1
piece
Garlic
2
piece
Cheese, fetta
4
slice
Instructions
1
Preheat the oven to 375°F (190°C).
2
Cook lentils in boiling water for about 20 minutes until tender. Drain and set aside.
3
Chop onions, carrots, zucchini, and red capsicum into small pieces.
4
In a pan, heat olive oil over medium heat. Add onions, garlic, and cook until translucent.
5
Add the other chopped vegetables, salt, black pepper and cook for 5-7 minutes.
6
Mix the cooked lentils with the sautéed vegetables, and add fresh herbs to the mixture.
7
Transfer the mixture to a tart pan and bake for 30-35 minutes or until the top is golden.
8
Let cool before serving.
More Recipes For Your Gut
Nutrition
480 kcal
Calories
20 g
Protein
58 g
Carbohydrates
12 g
Fiber
8 g
Sugar
18 g
Fat
3 g
Saturated fat
1.0 g
Salt
FAQ
What is Lentil Crust Vegetable Tart?
A savory tart with a crust made from lentils and colorful vegetables on top.
Is the crust gluten-free or high in fiber?
The lentil crust adds fiber and plant protein; it can be gluten-free if gluten-containing ingredients aren’t used.
How long does it take to make this tart?
Plan about 60–90 minutes from start to finish.
Can I adapt the recipe with ingredients I have at home?
Yes. You can swap vegetables and adjust seasonings to what you have.
Is this tart good for meal prep or make-ahead meals?
Yes. It can be prepared ahead, stored in the fridge, and reheated.
Is the recipe suitable for vegan or dairy-free diets?
It can be vegan or dairy-free if you use plant-based binders; check the binder used.
How can I make the crust hold together better?
Use a cohesive lentil mixture with a binder (for example eggs or flax meal) and press it firmly in the pan before baking.
What vegetables pair well with this tart?
Good options include bell peppers, zucchini, tomatoes, spinach, onions, and carrots.
How should I store leftovers?
Refrigerate in an airtight container for 2–3 days; reheat in the oven or microwave.
Is this dish suitable for kids?
It can be, depending on the vegetables used and portion size; tailor the filling to milder flavors.
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