Lentil Bowl
A grain-based bowl built around cooked lentils, paired with a swappable grain, vegetable base, and sauce. Assembled cold or warm with fresh or roasted components.
Ingredients
Method
Rinse lentils under cold water and drain. Dice the roasted vegetable into 1/2-inch cubes. Chop raw vegetables and herbs.
Bring vegetable broth to a boil in a pot. Add lentils and simmer for 20–25 minutes, until tender but not mushy. Drain and set aside.
In a separate pot, cook grain according to package directions. Drain and set aside.
Heat oven to 425°F. Toss diced vegetable with 2 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 15–20 minutes, stirring halfway, until golden and tender.
Whisk together citrus juice, 3 tbsp oil, and sauce or seasoning blend. Taste and adjust salt and acid.
Divide cooked grain and raw greens between bowls. Top with cooked lentils, roasted vegetable, and sliced allium. Drizzle dressing over the top.
Garnish with fresh herb and seed topping. Serve at room temperature or warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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