Bowl-ed and Beautiful
Vegetarian Lentil Bowl
This Vegetarian Lentil Bowl is a nutritious and delicious meal that is easy to make and can be enjoyed by vegetarians and vegans alike. It is packed with protein and fiber, and the flavors of the vegetables and lentils are perfectly balanced. The vibrant colors of the vegetables make for a beautiful presentation, and the combination of textures creates an interesting and satisfying dish. The lentils can be cooked in advance and stored in the refrigerator, making this a great meal to prepare ahead of time and enjoy later.
- 1 cup dried green lentils
- 2 cups water or vegetable broth
- 1 teaspoon olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 cup baby spinach
- 1 teaspoon minced garlic
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup chopped fresh cilantro (optional)
Begin by cooking the lentils. Combine the lentils and water or vegetable broth in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are tender. Drain the lentils and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the spinach, garlic, smoked paprika, cumin, salt, and pepper and cook until the spinach is wilted, about 2 minutes.
Add the cooked lentils to the skillet and stir to combine. Cook for an additional 5 minutes, stirring often, until the lentils are heated through.
To serve, divide the lentil mixture among four bowls. Top each bowl with sliced avocado, a sprinkle of feta cheese (if using), and chopped cilantro (if using). Enjoy!