Lentil Bowl Recipe
A hearty and nutritious lentil bowl packed with flavorful ingredients, fresh veggies, and a creamy tahini sauce.
Ingredients
Dry Lentils
- 1 ½ cups dry lentils
- ½ teaspoon salt
- 1 teaspoon cumin
- ¼ teaspoon Aleppo chili flakes (or red pepper flakes)
- 1 ½ tablespoons olive oil
- squeeze lemon juice lemon juice
- ½ cup tahini paste (stirred)
- ¼ -⅓ cup water (more to desired consistency)
- 1-2 tablespoons lemon juice (more to taste)
- 1-2 tablespoons olive oil (optional)
- 2 cloves garlic (finely minced or grated)
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Vegetables & Greens
- 2 cups dark leafy greens (spinach, arugula, kale)
- 2 cups cauliflower florets (roasted or raw)
- 2 cups shredded carrots, cabbage or beets
- 1 bell pepper thinly sliced (or cucumber)
- ¼ cup nuts or seeds (pumpkin, sunflower, almonds, pinenuts)
Fresh herbs or microgreens
- as desired cilantro, parsley, mint, dill
Instructions
- Cook lentils in salted water until tender, then drain and season with salt, cumin, olive oil, chili flakes, and lemon juice.
- Roast cauliflower with olive oil, salt, and pepper at 400°F (200°C) for about 20 minutes until tender.
- Whisk tahini, water, lemon juice, garlic, salt, and pepper until smooth; adjust for desired consistency.
- Assemble the bowl: place warm lentils, roasted cauliflower, greens, veggies, herbs, and microgreens. Drizzle with tahini sauce and sprinkle seeds or nuts.
Notes
Feel free to customize with your favorite veggies and herbs for added flavor and nutrition.