Lentil Bowl Recipe
This high-protein lentil bowl is a nutrient-packed, customizable recipe perfect for meal prep, breakfast, or lunch. Featuring lentils, grains, and veggies, it supports digestion, muscle health, and energy throughout the day.
Equipment
- Medium saucepan
- Cutting board
- Knife
- Mixing spoon
- Bowl for serving
Ingredients
- 1 cup dried lentils green or brown
- 2 cups vegetable or chicken stock
- 1 cup cooked quinoa or brown rice
- 2 cups baby mixed greens spinach, arugula, kale
- 1 roasted sweet potato cubed
- 1/2 cucumber diced
- 1/4 red onion thinly sliced
- 1/4 cup pumpkin seeds or walnuts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
Make the Lentils
- Rinse lentils under cold water. In a saucepan over medium-high heat, combine lentils and stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender but not mushy. Do not add salt during cooking.
Season After Cooking
- Drain lentils and season with cumin, salt, pepper, and a drizzle of olive oil.
Build Your Bowl
- Start with a base of cooked grains. Add seasoned lentils, baby greens, roasted sweet potato, cucumber, onion, and seeds. Drizzle with olive oil and lemon juice before serving.
Notes
Great for meal prep: Store lentils and toppings separately and assemble before eating.
Customize with different grains, spices, or veggies.
For a savory breakfast, add eggs and sautéed spinach.
For a sweet version, use coconut milk and fruit toppings.