Lentil Bowl Recipe
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(9)
Ingredients
2 servings
- ¾ cup dry lentils
- ¼ teaspoon salt
- ½ teaspoon cumin
- pinch Aleppo chili flakes
- 2 teaspoons olive oil
- squeeze lemon juice
- 1 1/2 cups dark leafy greens (organic spinach, arugula, kale)
- 1 cup cauliflower florets, roasted or raw ( or sub broccoli)
- 1 cup shredded carrots, cabbage or beets (or a mix)
- 1 bell pepper- thinly sliced, optional
- 2 tablespoons nuts or seeds; pumpkin seeds, sunflower seeds, almonds, pinenuts, etc.
- fresh herbs or microgreens- cilantro, flat leaf parsley, mint or dill
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Preparation
Step 1
Cook lentils: Bring 3/4 cup dry lentils to a boil in a medium pot of salted water, and then simmer gently until tender. Drain. Season with salt, cumin, olive oil, chili flakes, and a squeeze of lemon.
Step 2
Make the Sauce: While the lentils are cooking, make the Tahini Sauce.
Step 3
Prep veggies: Cut them into small pieces and or shred them. Shredding veggies adds great texture! Feel free to use any leftover roasted veggies.
Step 4
Assemble the bowls: Place warm (or chilled) lentils in a bowl. Top with greens, prepped veggies, herbs and/or microgreens. Add any optional additions.
Step 5
Drizzle generously with tahini sauce. Sprinkle with seeds or nuts.
Step 6
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