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A fresh, high-protein Roasted Cherry Tomato Lentil Bowls with Herbed Cottage Cheese featuring jammy cherry tomatoes, creamy herbed cottage cheese, and crunchy toasted walnuts. This easy and flavorful Mediterranean-inspired dish is perfect for a healthy lunch or light dinner.
If you’re looking for a healthy lentil bowl recipe that’s both satisfying and packed with flavor, this Healthy Lentil Bowl with Roasted Tomatoes & Cottage Cheese delivers on every level. Sweet, caramelized tomatoes pair beautifully with tangy lentils and creamy cottage cheese, creating a balanced vegetarian meal that’s rich in protein and fiber.
This dish is inspired by Mediterranean flavors, using simple ingredients like olive oil, fresh thyme, and red wine vinegar to build depth and complexity. The addition of cottage cheese makes it a standout among typical grain bowls, adding creaminess and a protein boost while keeping the recipe light and fresh.
Perfect for meal prep, these lentil bowls hold up well in the fridge and can be served warm or chilled. You can also customize with extras like cucumber, roasted red peppers, olives, sliced avocado, or a drizzle of tahini for even more flavor.
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How to make
These Lentils with Roasted Cherry Tomatoes & Herbed Cottage Cheese are quick to put together using pre-cooked lentils, my Roasted Cherry Tomatoes recipe, and a quick herbed cream cheese. Each bowl provides
- a strong balance of protein, fiber, and healthy fats,
- Great texture contrast (creamy, crunchy, jammy)
- Simple, whole-food ingredients
I have some cooking tips for these Mediterranean Lentil Bowls here in the post, but be sure to scroll down to the recipe card for full ingredient amounts and instructions.
- Don’t overcrowd tomatoes or they’ll steam instead of roast
- Cut side up = better caramelization
- Let tomatoes cool slightly so they don’t melt the cottage cheese
- Use firm lentils (green or brown) to avoid mushy texture
- Toasted walnuts boost flavor
- I also like these High-Protein Lentil Bowl with Cottage Cheese & Walnuts served over fresh arugula or spinach leaves for more of a salad feel.
- Try it with crusty bread or toasted pita
Lentils
I’ve used pre-cooked lentils in this recipe. They sell these great packets of steamed lentils in well stocked grocery store. You can find them in the produce section. It makes this super easy to put together.
Canned lentils will also work here. Be sure to drain and rinse the canned lentils well.
If you can’t find pre-cooked lentils, here’s how to cook them from scratch:
- Use green or brown lentils, as they hold their shape best after cooking. Rinse the lentils well under cold water. In a large pot, combine 1 pound of dried lentils (about 2 cups) with 6 to 8 cups of hot water. For added flavor, you can include aromatics such as garlic, a splash of red wine vinegar, bay leaves, fresh thyme, or a drizzle of olive oil.
- Bring to a gentle simmer, partially covering the pot with the lid slightly ajar. Cook until the lentils are tender but not mushy, about 15–20 minutes for unsoaked lentils, or 7–10 minutes if they have been pre-soaked. Drain off any excess liquid before using.
Cottage cheese
This dish is best with full fat cottage cheese, but any will work. My favorite is large curd full fat. If you’re watching calories, feel free to use 2%.
And, really you can use any fresh herbs you like in the cottage cheese. Basil, oregano, rosemary, more thyme.
Walnuts
Toasted walnuts have much more flavor and crispiness than raw nuts.
To toast walnuts in a skillet on the stove, add nuts to a dry pan for 3–5 minutes.
To toast walnuts in the oven, preheat to 350° F and spread them in a single layer on a baking sheet. Bake for 5–10 minutes, stirring halfway through, until the nuts are golden brown and aromatic.
More lentil recipes and cottage cheese recipes
If you love getting your protein in the vegetarian way, you gotta check out some of my other recipes like, Shepherd’s Pie Potato Skins, Cottage Cheese Sweet Potato Bowls, Lentils with Winter Veggies, Avocado Toast with Cottage Cheese, and Sausage Broccoli and Roasted Lentils.
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Recipe
Roasted Cherry Tomato Lentil Bowls with Herbed Cottage Cheese
Ingredients
Roasted cherry tomatoes:
- 1 ½ cups cherry tomatoes stemmed and halved
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
Lentils:
- 9 ounces cooked green or brown lentils about 1 ½ cups
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic minced
- 1 tablespoon fresh thyme leaves
Herbed cottage cheese:
- ½ cup cottage cheese
- 1 tablespoon finely chopped fresh arugula
- 1 green onion chopped
- 1/8 teaspoon coarse ground black pepper
For Serving:
- 4 tablespoons chopped walnuts toasted
- Fresh thyme sprigs for garnish
- Salt and pepper to taste
Instructions
Roast the Tomatoes
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Arrange tomatoes cut-side up in a single layer. Toss with olive oil and salt.1 ½ cups cherry tomatoes, 2 tablespoons olive oil, ¼ teaspoon kosher salt
- Roast for 40–45 minutes (smaller tiny tomatoes will take less time to bake), stirring once or twice, until softened and lightly caramelized. Set aside to cool.
Prepare the Lentils
- In a bowl, combine cooked lentils with olive oil, red wine vinegar, garlic, and fresh thyme. Toss well and set aside.9 ounces cooked green or brown lentils, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 clove garlic, 1 tablespoon fresh thyme leaves
Make the Herbed Cottage Cheese
- In a small bowl, mix cottage cheese with chopped arugula, green onion, and black pepper. Chill until ready to use.½ cup cottage cheese, 1 tablespoon finely chopped fresh arugula, 1 green onion, 1/8 teaspoon coarse ground black pepper
Assemble the Bowls
- Divide lentils between bowls. Add a scoop of herbed cottage cheese.
- Top with roasted tomatoes and drizzle over any remaining roasting oil.
- Sprinkle with toasted walnuts and garnish with fresh thyme sprigs.4 tablespoons chopped walnuts, Fresh thyme sprigs
- Season with additional salt and pepper to taste.Salt and pepper
Notes
• Use green or brown lentils, as they hold their shape best after cooking. Rinse the lentils well under cold water. In a large pot, combine 1 pound of dried lentils (about 2 cups) with 6 to 8 cups of hot water. For added flavor, you can include aromatics such as garlic, a splash of red wine vinegar, bay leaves, fresh thyme, or a drizzle of olive oil.
• Bring to a gentle simmer, partially covering the pot with the lid slightly ajar. Cook until the lentils are tender but not mushy, about 15–20 minutes for unsoaked lentils, or 7–10 minutes if they have been pre-soaked. Drain off any excess liquid before using. To toast walnuts in a skillet on the stove, add nuts to a dry pan for 3–5 minutes. To toast walnuts in the oven, preheat to 350° F and spread them in a single layer on a baking sheet. Bake for 5–10 minutes, stirring halfway through, until the nuts are golden brown and aromatic.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
These lentil bowls with jammy roasted tomatoes and crunchy walnuts are simple, satisfying, and SO good. It makes a wonderfully easy meal prep option too! Perfect for lighter eating. I hope you love them as much as I do. Debi, author, Life Currents