Greek Warm Lentil Mezze Plate with Roasted Zucchini & Feta
A summer mezze: warm herbed lentils, roasted zucchini, crumbled feta and bright lemon for a high-fiber, protein-rich lunch.
Best for High-fiber Mediterranean lunch; meal-prep friendly
This is a Mediterranean-style warm lentil mezze built for summer lunches — hearty green lentils tossed with a lemony dressing, topped with caramelized onion, roasted zucchini and salty feta. It’s simple, repeatable and stores well for meal-prep: the warm lentils keep the plate feeling composed while fresh herbs and lemon lift every bite. High in fiber and plant protein, finished with Mediterranean fats for lasting satiety.
Ingredients
- 200 g green or brown lentils , rinsed
- 750 ml vegetable stock , warmed
- 500 g zucchini , sliced into 1-cm rounds
- 60 ml olive oil , divided (about 30 ml for dressing/roast, rest for finishing)
- 150 g feta (full-fat, ~22% fat) , crumbled
- 1 lemon , zest and juice
- 2 garlic cloves , cloves, 1 minced for dressing, 1 smashed for cooking lentils
- 100 g red onion , thinly sliced
- 150 g cherry tomatoes , halved
- 20 g fresh parsley , roughly chopped
- 10 g fresh mint , chopped (optional – can be omitted)
- 15 ml Red wine vinegar
- 2 g ground cumin , about 1 tsp
- 5 g fine sea salt , adjust to taste (use less for low-sodium)
- 1 g black pepper , freshly cracked
- 50 g Kalamata olives , pitted and halved (optional – can be omitted)
- 120 g Greek yogurt , plain, for serving (optional dollop) (optional – can be omitted)
Instructions
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1
Preheat the oven to 220°C. Toss the zucchini slices with 20 ml of olive oil, 1 g black pepper, 2 g ground cumin and a pinch of salt; spread in a single layer on a rimmed baking sheet.
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2
Roast the zucchini until edges are golden and centers are tender, 22–25 minutes, turning once halfway.
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3
While zucchini starts roasting, rinse the lentils. In a medium saucepan bring the warmed vegetable stock to a gentle simmer with the smashed garlic clove and 3 g of the sea salt. Add lentils and simmer gently, uncovered, until tender but holding shape, 20–22 minutes. Drain any excess and discard the garlic.
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4
Make the dressing: whisk together the remaining 30 ml olive oil, lemon juice and zest, red wine vinegar, minced garlic, remaining salt and a little black pepper (taste and adjust).
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5
In a small skillet over medium heat, warm 10 ml olive oil and sauté the sliced red onion until soft and sweet, about 6–8 minutes. Remove from heat.
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6
Stir the warm lentils with the dressing and the sautéed onion so the lentils absorb the flavors; taste and adjust seasoning.
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7
Assemble the mezze plates: divide dressed lentils between bowls, arrange roasted zucchini on top, scatter halved cherry tomatoes, Kalamata olives if using, crumble feta over everything and sprinkle with parsley and mint. Add a dollop of Greek yogurt if you like, finish with a drizzle of extra-virgin olive oil and an extra squeeze of lemon.
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8
Serve warm or at room temperature; leftovers keep covered in the refrigerator for up to 3 days (reheat gently to retain texture).