Lentil Grain Bowl (Printer-friendly)
Protein-packed lentils and wholesome grains with fresh vegetables and a zesty herbed dressing for a nourishing meal.
# What You Need:
→ Grains
01 - 1 cup cooked quinoa (or brown rice or farro)
→ Lentils
02 - 1 cup cooked green or brown lentils, drained and rinsed
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1 cup baby spinach or kale
06 - 1 large carrot, shredded
07 - 1/2 small red onion, thinly sliced
08 - 1 avocado, sliced (optional)
→ Herbed Lemon Dressing
09 - 3 tbsp olive oil
10 - 2 tbsp freshly squeezed lemon juice
11 - 1 tsp Dijon mustard
12 - 1 tbsp chopped fresh parsley
13 - 1 clove garlic, finely minced
14 - Salt and pepper to taste
→ Toppings
15 - 1/4 cup crumbled feta cheese (omit for vegan)
16 - 2 tbsp toasted pumpkin or sunflower seeds
17 - 2 tbsp chopped fresh parsley, cilantro, or dill
# How to Make It:
01 - Prepare quinoa and lentils according to package directions if not using pre-cooked. Let cool slightly before assembling.
02 - In a small bowl, combine olive oil, lemon juice, Dijon mustard, chopped parsley, minced garlic, salt, and pepper. Whisk until emulsified and well blended.
03 - Divide the cooked quinoa among 4 serving bowls as the base. Layer each with lentils, cherry tomatoes, diced cucumber, spinach or kale, shredded carrot, and sliced red onion.
04 - Spoon the herbed lemon dressing evenly over each assembled bowl.
05 - Finish each bowl with crumbled feta, toasted seeds, fresh herbs, and sliced avocado if desired. Serve immediately, or cover and refrigerate for up to 2 days for a chilled version.
# Expert Tips:
01 -
- It converts whatever sad vegetables are lurking in your fridge into something you genuinely want to eat.
- The lemon mustard dressing pulls everything together so well that you will want to put it on everything else you make this week.
02 -
- Warm grains will wilt the spinach into a soggy mess so let everything cool to at least room temperature before assembling.
- The dressing tastes dramatically better after sitting for ten minutes because the garlic and herbs need time to release their flavor into the oil.
03 -
- Season the lentils while they cook, not after, because they absorb salt much better during simmering than in the finished bowl.
- Double the dressing recipe and keep the extra in the fridge because you will absolutely want it on salads, roasted vegetables, or just dipped with bread later in the week.