Lentil Grain Bowl (Printable)
Wholesome lentils and grains topped with fresh vegetables and a bright lemon-herb dressing for a satisfying meal.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, cooked (or brown rice or farro)
→ Lentils
02 - 1 cup green or brown lentils, cooked, 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)
→ Dressing
09 - 3 tablespoons olive oil
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1 tablespoon fresh parsley, chopped
13 - 1 clove garlic, finely minced
14 - Salt and pepper to taste
→ Toppings
15 - 1/4 cup feta cheese, crumbled (omit for vegan)
16 - 2 tablespoons toasted pumpkin or sunflower seeds
17 - 2 tablespoons fresh herbs, chopped (parsley, cilantro or dill)
# Directions:
01 - Prepare the quinoa and lentils according to package directions if not using pre-cooked varieties. Let cool slightly before assembling.
02 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, chopped parsley, minced garlic, salt, and pepper until well combined.
03 - Divide the cooked grains evenly among 4 serving bowls as the base. Arrange lentils, cherry tomatoes, cucumber, spinach or kale, shredded carrot, and red onion on top of each portion.
04 - Drizzle the prepared dressing evenly over each assembled bowl.
05 - Top each bowl with crumbled feta cheese, 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 -
- The dressing pulls double duty here, brightening earthy lentils and crunchy vegetables with almost no effort.
- You can swap nearly every ingredient based on what is sitting in your pantry or crisper drawer.
02 -
- Underseasoned dressing is the number one reason grain bowls taste flat, so taste it before you drizzle and add more salt or lemon until it sings.
- Cooked lentils should be tender but not falling apart, because mushy lentils turn the whole bowl into something unappetizing.
03 -
- Massaging kale with a drop of olive oil for thirty seconds transforms it from tough and bitter to tender and sweet.
- Letting the dressing sit for ten minutes before using it gives the garlic time to mellow and the flavors time to marry.