Recipe description
October 2, 2026
Longevity Lentil Vegetable Tray Bake
A fiber-rich lentil and vegetable bake for nourishing everyday plant diversity.
Fiber Rich
Legume Rich
Colorful Plants
93%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber and plant-based protein from lentils, sweet potato, and mixed vegetables.
- Includes a broad range of colorful plants, herbs, and spices to support dietary diversity.
- Combines legumes, vegetables, and olive oil for a satisfying, minimally processed meal.
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
Red lentils
1
cup
Zucchini
1
piece
Capsicum, red
1
piece
Sweet potato
2
piece
Cherry tomatoes
1
cup
Onion, red
1
piece
Garlic
3
clove
Oil, olive
3
tablespoon
Seed, cumin
1
teaspoon
Paprika powder
1
teaspoon
Vegetable broth
2
cup
Spinach
2
cup
Salt
0.5
teaspoon
Black pepper
0.5
teaspoon
Parsley
2
tablespoon
Instructions
1
Preheat the oven to 200°C (400°F).
2
Rinse the red lentils well and drain them thoroughly.
3
Chop the zucchini, capsicum, sweet potato, red onion, and garlic into bite-sized pieces; halve the cherry tomatoes.
4
In a large bowl, toss the vegetables and lentils with olive oil, cumin, smoked paprika, salt, and black pepper until evenly coated.
5
Spread the mixture in a single layer on a lined baking tray.
6
Pour the vegetable broth evenly over the tray.
7
Bake for 35–40 minutes, stirring once halfway, until the vegetables are tender and the lentils are cooked through.
8
Remove from the oven, fold in the spinach so it wilts in the residual heat, and rest for 5 minutes.
9
Scatter with chopped parsley and serve warm.
More Recipes For Your Gut
Nutrition
780 kcal
Calories
27 g
Protein
112 g
Carbohydrates
19 g
Fiber
18 g
Sugar
27 g
Fat
4 g
Saturated fat
2.2 g
Salt
FAQ
How many servings does this lentil vegetable tray bake make?
The recipe makes 2 servings.
What temperature should I use?
Bake it at 200°C (400°F) in a preheated oven.
How long does the tray bake take to cook?
Bake for 35–40 minutes, stirring once halfway through.
Do I need to cook the red lentils before baking?
No. Rinse and drain the dry red lentils well before adding them to the tray.
How can I tell when the tray bake is ready?
The vegetables should be tender and the lentils fully cooked, with most of the broth absorbed.
Can I use canned or pre-cooked lentils?
Yes, but add them later in the cooking process and reduce the broth, as they need less liquid and time than dry lentils.
Can I use different vegetables?
Yes. Use similar quantities of vegetables, but choose options with comparable cooking times and cut harder vegetables into smaller pieces.
Is this recipe vegan and gluten-free?
It is vegan as written. It can be gluten-free if you use a vegetable broth labelled gluten-free.
How should I store and reheat leftovers?
Cool leftovers promptly, refrigerate them in a covered container, and use within 2–3 days. Reheat thoroughly before serving.
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