You’re about to discover a world of flavor and nutrition! Lentil bowls are the ultimate healthy dinner solution—packed with protein, endlessly customizable, and perfect for busy weeknights. Whether you crave something cozy, fresh, or globally inspired, these 18 delicious recipes will transform your meal prep. Let’s dive in and find your new favorite bowl!
Spicy Moroccan Lentil Bowl with Harissa Dressing
Mouthwatering Moroccan flavors come together in this vibrant bowl that’s packed with protein and spice. It’s a hearty, plant-based meal that’s surprisingly simple to make. You’ll love the bold, smoky notes from the harissa dressing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup dried brown lentils, rinsed
– 2 cups low-sodium vegetable broth
– 1 large red onion, thinly sliced
– 2 tbsp rich extra virgin olive oil
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp ground cinnamon
– 1 (15-oz) can chickpeas, drained and rinsed
– 4 cups fresh baby spinach
– ¼ cup creamy tahini
– 2 tbsp harissa paste
– Juice of 1 large lemon
– ¼ cup cold water
– ¼ cup chopped fresh cilantro
– ¼ cup toasted pine nuts
Instructions
1. Combine 1 cup dried brown lentils and 2 cups low-sodium vegetable broth in a medium saucepan.
2. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Tip: Don’t stir the lentils while simmering to prevent them from breaking apart.
3. While lentils cook, heat 2 tbsp rich extra virgin olive oil in a large skillet over medium heat.
4. Add 1 large red onion, thinly sliced, and cook for 8 minutes, stirring occasionally, until softened and lightly browned.
5. Add 3 cloves garlic, minced, 1 tsp ground cumin, 1 tsp smoked paprika, and ½ tsp ground cinnamon to the skillet.
6. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Add 1 (15-oz) can chickpeas, drained and rinsed, to the skillet and cook for 3 minutes until warmed through.
8. Stir in 4 cups fresh baby spinach and cook for 1 minute until just wilted.
9. Remove skillet from heat and set aside.
10. In a small bowl, whisk together ¼ cup creamy tahini, 2 tbsp harissa paste, juice of 1 large lemon, and ¼ cup cold water until smooth. Tip: If the dressing is too thick, add more cold water, 1 tbsp at a time, until it reaches a pourable consistency.
11. Fluff the cooked lentils with a fork and divide evenly among 4 bowls.
12. Top lentils with the chickpea and spinach mixture from the skillet.
13. Drizzle each bowl generously with the harissa dressing.
14. Garnish with ¼ cup chopped fresh cilantro and ¼ cup toasted pine nuts. Tip: Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking the pan frequently, until golden and fragrant.
Every bite offers a satisfying mix of tender lentils, creamy chickpeas, and wilted spinach, all coated in a smoky, spicy dressing. The toasted pine nuts add a delightful crunch that contrasts beautifully with the soft textures. For a creative twist, serve it over a bed of quinoa or stuff it into warm pita bread for a handheld meal.
Mediterranean Lentil Bowl with Tzatziki and Feta
Mediterranean flavors come together in this hearty bowl packed with protein and freshness. Make it for a quick lunch or satisfying dinner that’s both nutritious and delicious.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup dried green lentils
– 2 cups low-sodium vegetable broth
– 1 cup plain Greek yogurt
– 1 medium cucumber, peeled and grated
– 2 cloves fresh garlic, minced
– 1 tbsp fresh lemon juice
– 2 tbsp rich extra virgin olive oil
– 1 tsp dried oregano
– ½ cup crumbled feta cheese
– ¼ cup chopped fresh parsley
– ¼ cup sliced Kalamata olives
– ½ tsp fine sea salt
– ¼ tsp freshly ground black pepper
Instructions
1. Rinse 1 cup dried green lentils under cold water in a fine-mesh strainer.
2. Combine lentils and 2 cups low-sodium vegetable broth in a medium saucepan.
3. Bring to a boil over high heat, then reduce to a simmer.
4. Cook uncovered for 20–25 minutes until lentils are tender but not mushy, stirring occasionally.
5. Drain any excess liquid and let lentils cool slightly.
6. While lentils cook, place 1 cup plain Greek yogurt in a medium bowl.
7. Squeeze excess moisture from 1 medium peeled and grated cucumber using a clean kitchen towel.
8. Add squeezed cucumber, 2 cloves minced fresh garlic, and 1 tbsp fresh lemon juice to the yogurt.
9. Stir until fully combined to make tzatziki sauce.
10. Season lentil mixture with ½ tsp fine sea salt and ¼ tsp freshly ground black pepper.
11. Drizzle 2 tbsp rich extra virgin olive oil over lentils and sprinkle with 1 tsp dried oregano.
12. Gently fold in ¼ cup chopped fresh parsley.
13. Divide lentil mixture evenly between two bowls.
14. Top each bowl with tzatziki sauce, ¼ cup crumbled feta cheese, and ¼ cup sliced Kalamata olives.
Perfectly balanced textures feature creamy tzatziki against tender lentils and briny olives. For a heartier meal, add grilled chicken or serve over a bed of crisp romaine lettuce.
Curried Lentil Bowl with Coconut Milk and Spinach
Omit the takeout menus—this curried lentil bowl delivers restaurant-quality flavor with minimal effort. Aromatic spices simmer with creamy coconut milk, creating a hearty base for tender lentils and fresh spinach. It’s a one-pot wonder that’s both nourishing and deeply satisfying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon fragrant extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 plump garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons vibrant curry powder
– 1 cup dried brown lentils, rinsed
– 1 (14-ounce) can full-fat coconut milk
– 2 cups low-sodium vegetable broth
– 4 cups fresh baby spinach leaves
– ½ teaspoon coarse sea salt
– ¼ teaspoon finely ground black pepper
– 2 tablespoons freshly squeezed lime juice
– ¼ cup chopped fresh cilantro
Instructions
1. Heat fragrant extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in minced garlic and freshly grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle vibrant curry powder over the mixture and toast for 30 seconds to bloom the spices.
5. Tip: Blooming spices in oil enhances their depth of flavor.
6. Add rinsed brown lentils, full-fat coconut milk, and low-sodium vegetable broth to the pot.
7. Bring to a boil, then reduce heat to low and cover with a lid.
8. Simmer for 25 minutes, stirring halfway, until lentils are tender but not mushy.
9. Tip: Check lentils at 20 minutes—they should be al dente, not falling apart.
10. Stir in fresh baby spinach leaves and cook for 2 minutes until just wilted.
11. Season with coarse sea salt and finely ground black pepper.
12. Remove from heat and stir in freshly squeezed lime juice and chopped fresh cilantro.
13. Tip: Add lime juice off-heat to preserve its bright, acidic punch.
14. Plate immediately while warm.
Perfectly cooked lentils hold their shape against the velvety coconut curry sauce. The spinach adds a fresh, earthy note that balances the warm spices. Serve over steamed jasmine rice or with warm naan for scooping up every last drop.
Mexican-Inspired Lentil Bowl with Avocado and Lime
Lentils get a vibrant Mexican makeover in this hearty bowl that’s packed with protein and fresh flavors. This one-bowl meal comes together quickly for a satisfying lunch or dinner, balancing earthy spices with creamy avocado and zesty lime. You’ll love how the textures and tastes meld together in every bite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup dried brown lentils, rinsed
– 2 cups low-sodium vegetable broth
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 tablespoon smoky ground cumin
– 1 teaspoon earthy chili powder
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 1 large ripe avocado, sliced
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled cotija cheese
Instructions
1. In a medium saucepan, combine the rinsed brown lentils and low-sodium vegetable broth. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Tip: Avoid stirring too often to prevent breaking the lentils.
3. While lentils cook, heat the rich extra virgin olive oil in a large skillet over medium heat.
4. Add the finely diced yellow onion and sauté for 5 minutes until softened and translucent.
5. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
6. Add the smoky ground cumin, earthy chili powder, fine sea salt, and freshly ground black pepper to the skillet. Toast the spices for 30 seconds to deepen their flavor. Tip: Toasting spices releases their essential oils for a more aromatic dish.
7. Once lentils are cooked, drain any excess liquid and add them to the skillet with the spiced onion mixture. Stir to combine thoroughly.
8. Remove the skillet from heat and gently fold in the freshly squeezed lime juice. Tip: Adding lime juice off the heat preserves its bright, acidic punch.
9. Divide the lentil mixture evenly among four bowls.
10. Top each bowl with slices of ripe avocado, chopped fresh cilantro, and crumbled cotija cheese.
Ultimate satisfaction comes from the contrast between the tender, spiced lentils and the cool, creamy avocado. The lime juice cuts through the richness, while the cotija adds a salty crunch. For a creative twist, serve it over crisp romaine lettuce or with warm corn tortillas on the side.
Roasted Vegetable Lentil Bowl with Tahini Sauce
Zesty roasted vegetables and protein-packed lentils come together in this vibrant bowl, finished with a creamy tahini sauce. It’s a satisfying meal that’s both nourishing and full of flavor, perfect for a quick weeknight dinner or meal prep.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup dried green lentils
– 2 cups low-sodium vegetable broth
– 1 large sweet potato, peeled and diced into 1-inch cubes
– 1 red bell pepper, seeded and sliced into 1-inch strips
– 1 small red onion, sliced into 1/2-inch wedges
– 2 tablespoons extra virgin olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup creamy tahini paste
– 2 tablespoons freshly squeezed lemon juice
– 1 small garlic clove, minced
– 2-3 tablespoons cold water
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 425°F (218°C).
2. Rinse 1 cup of dried green lentils under cold water in a fine-mesh strainer.
3. Combine the rinsed lentils and 2 cups of low-sodium vegetable broth in a medium saucepan.
4. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are tender but not mushy. (Tip: Avoid stirring the lentils while simmering to prevent them from breaking apart).
5. While the lentils cook, toss 1 large peeled and diced sweet potato, 1 seeded and sliced red bell pepper, and 1 small sliced red onion with 2 tablespoons of extra virgin olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of freshly ground black pepper on a large baking sheet.
6. Spread the vegetables in a single layer on the baking sheet.
7. Roast the vegetables in the preheated oven at 425°F for 25-30 minutes, flipping them halfway through, until they are caramelized and tender. (Tip: Arrange the vegetables with space between them to ensure even roasting and crisp edges).
8. Drain any excess liquid from the cooked lentils and set them aside.
9. In a small bowl, whisk together 1/4 cup of creamy tahini paste, 2 tablespoons of freshly squeezed lemon juice, and 1 small minced garlic clove until smooth.
10. Gradually whisk in 2-3 tablespoons of cold water, one tablespoon at a time, until the sauce reaches a drizzling consistency. (Tip: Use cold water to prevent the tahini from seizing and creating a grainy texture).
11. Divide the cooked lentils among four bowls.
12. Top the lentils with the roasted vegetables.
13. Drizzle the tahini sauce over each bowl.
14. Garnish with 1/4 cup of chopped fresh parsley.
Finally, the roasted vegetables offer a sweet, caramelized contrast to the earthy lentils, while the tahini sauce adds a nutty, tangy creaminess. For a creative twist, serve it over a bed of quinoa or top with a sprinkle of toasted pine nuts for extra crunch.
Thai Peanut Lentil Bowl with Crispy Tofu
Munch on a vibrant, protein-packed bowl that balances creamy peanut sauce with crispy tofu and hearty lentils. This Thai-inspired dish comes together quickly for a satisfying weeknight meal. It’s a flavor explosion in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup dried brown lentils, rinsed
– 4 cups vegetable broth, low-sodium
– 1 block (14 oz) extra-firm tofu, pressed and cubed
– 2 tbsp cornstarch
– 3 tbsp toasted sesame oil, divided
– 1/2 cup creamy natural peanut butter
– 3 tbsp fresh lime juice
– 2 tbsp low-sodium soy sauce
– 1 tbsp pure maple syrup
– 1 tsp freshly grated ginger
– 1 garlic clove, minced
– 1/4 tsp crushed red pepper flakes
– 2 cups shredded purple cabbage
– 1/2 cup thinly sliced green onions
– 1/4 cup chopped fresh cilantro
Instructions
1. Combine rinsed brown lentils and vegetable broth in a medium saucepan.
2. Bring to a boil over high heat, then reduce heat to maintain a simmer.
3. Simmer lentils uncovered for 20-25 minutes until tender but not mushy, then drain any excess liquid.
4. Pat pressed tofu cubes completely dry with paper towels.
5. Toss dried tofu cubes with cornstarch until evenly coated.
6. Heat 2 tablespoons toasted sesame oil in a large non-stick skillet over medium-high heat.
7. Add coated tofu cubes in a single layer, working in batches if necessary.
8. Cook tofu for 3-4 minutes per side until golden brown and crispy on all edges.
9. Transfer crispy tofu to a paper towel-lined plate.
10. Whisk creamy natural peanut butter, fresh lime juice, low-sodium soy sauce, pure maple syrup, freshly grated ginger, minced garlic, and crushed red pepper flakes in a small bowl until smooth.
11. Thin the sauce with 2-3 tablespoons of warm water to reach a pourable consistency.
12. Divide cooked lentils among four bowls.
13. Top lentils with crispy tofu, shredded purple cabbage, and thinly sliced green onions.
14. Drizzle peanut sauce generously over each bowl.
15. Garnish with chopped fresh cilantro.
Now, enjoy the contrasting textures of creamy lentils, crunchy cabbage, and perfectly crisp tofu. The savory peanut sauce ties everything together with a hint of lime and spice. For extra crunch, sprinkle with roasted peanuts just before serving.
Greek-Style Lentil Bowl with Olives and Cucumber
You’re craving something hearty, healthy, and packed with Mediterranean flavor. This Greek-style lentil bowl delivers with minimal fuss and maximum satisfaction. It’s a vibrant, protein-packed meal that comes together in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 cup dried green lentils, rinsed and picked over
– 3 cups low-sodium vegetable broth
– 2 tablespoons rich extra-virgin olive oil, divided
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 teaspoon dried oregano, crushed between your fingers
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1 large English cucumber, diced into 1/2-inch pieces
– 1 cup Kalamata olives, pitted and halved
– 1/2 cup crumbled feta cheese
– 1/4 cup fresh dill, roughly chopped
– 1 lemon, juiced (about 3 tablespoons)
Instructions
1. Combine 1 cup rinsed green lentils and 3 cups low-sodium vegetable broth in a medium saucepan.
2. Bring the mixture to a boil over high heat, then immediately reduce heat to maintain a gentle simmer.
3. Simmer the lentils uncovered for 25-30 minutes, or until they are tender but still hold their shape. (Tip: Avoid overcooking to prevent mushy lentils).
4. Drain any excess liquid from the cooked lentils and set them aside.
5. While lentils cook, heat 1 tablespoon rich extra-virgin olive oil in a large skillet over medium heat.
6. Add 1 finely diced yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
7. Stir in 3 cloves minced garlic and cook for 1 more minute until fragrant. (Tip: Adding garlic later prevents it from burning).
8. Remove the skillet from heat and stir in 1 teaspoon crushed dried oregano, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly cracked black pepper.
9. In a large mixing bowl, combine the cooked lentils, sautéed onion mixture, 1 diced English cucumber, and 1 cup halved Kalamata olives.
10. Drizzle the mixture with the remaining 1 tablespoon rich extra-virgin olive oil and 3 tablespoons fresh lemon juice.
11. Gently toss all ingredients until evenly coated. (Tip: Tossing gently preserves the texture of the cucumber and olives).
12. Fold in 1/2 cup crumbled feta cheese and 1/4 cup roughly chopped fresh dill just before serving.
13. Divide the mixture evenly among four bowls.
Lentils provide a satisfying, earthy base that contrasts beautifully with the briny olives and crisp cucumber. The bright lemon and fresh dill cut through the richness for a perfectly balanced bite. For a heartier meal, serve it over a bed of fluffy quinoa or with warm pita bread on the side.
Southwest Lentil Bowl with Corn and Black Beans
Ditch the bland lunches with this protein-packed bowl that’s as vibrant as it is satisfying. It layers smoky spices, hearty lentils, and crisp vegetables for a meal that’s both nourishing and deeply flavorful. You’ll have a complete, fuss-free dinner ready in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup dried green lentils, rinsed
– 2 cups low-sodium vegetable broth
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tablespoon smoky chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 (15-ounce) can black beans, drained and rinsed
– 1 cup sweet corn kernels (fresh or frozen)
– 1 large ripe avocado, sliced
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Combine 1 cup dried green lentils and 2 cups low-sodium vegetable broth in a medium saucepan. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender but not mushy. Drain any excess liquid and set aside.
3. Heat 1 tablespoon rich extra virgin olive oil in a large skillet over medium heat. Add 1 medium finely diced yellow onion and cook for 5 minutes until translucent.
4. Stir in 2 cloves minced garlic, 1 tablespoon smoky chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Cook for 1 minute until fragrant to bloom the spices.
5. Add the cooked lentils, 1 can drained black beans, and 1 cup sweet corn kernels to the skillet. Cook for 5 minutes, stirring occasionally, until heated through.
6. Season the mixture with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, stirring to combine evenly.
7. Divide the lentil mixture evenly among four bowls. Top each with slices of 1 large ripe avocado and a sprinkle of 1/4 cup chopped fresh cilantro.
8. Serve immediately with lime wedges on the side for squeezing over the bowls.
Ready to enjoy a bowl that balances creamy avocado with the hearty bite of lentils and beans. The smoky spices meld beautifully with the sweet pop of corn, while a squeeze of fresh lime brightens every bite. For a creative twist, serve it over crisp romaine lettuce or with warm tortillas for scooping.
Lemon Garlic Lentil Bowl with Quinoa and Kale
Need a nutritious meal that comes together fast? This lemon garlic lentil bowl delivers protein-packed satisfaction with minimal effort. Perfect for busy weeknights when you want something wholesome without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup uncooked quinoa
– 2 cups vegetable broth
– 1 tablespoon rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 cup dried brown lentils, rinsed
– 3 cups water
– 1 bunch curly kale, stems removed and leaves roughly chopped
– 2 tablespoons fresh lemon juice
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly ground black pepper
– ¼ cup chopped fresh parsley
Instructions
1. Rinse 1 cup uncooked quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups vegetable broth in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer quinoa for 15 minutes until all liquid is absorbed and grains are fluffy.
4. Heat 1 tablespoon rich extra virgin olive oil in a large skillet over medium heat.
5. Add 4 cloves fresh garlic, minced, and sauté for 30 seconds until fragrant but not browned.
6. Stir in 1 cup dried brown lentils, rinsed, and 3 cups water, then bring to a boil.
7. Reduce heat to medium-low, cover, and simmer lentils for 20 minutes until tender but not mushy.
8. Add 1 bunch curly kale, stems removed and leaves roughly chopped, to the skillet with lentils and stir to wilt, about 2 minutes.
9. Remove skillet from heat and stir in 2 tablespoons fresh lemon juice, 1 teaspoon coarse sea salt, and ½ teaspoon freshly ground black pepper.
10. Fluff cooked quinoa with a fork and divide among four bowls.
11. Top quinoa with lentil-kale mixture and garnish with ¼ cup chopped fresh parsley.
A vibrant medley of textures awaits—fluffy quinoa contrasts with tender lentils and slightly crisp kale. The bright lemon cuts through the earthy garlic base beautifully. For extra creaminess, top with a dollop of Greek yogurt or crumbled feta cheese.
BBQ Lentil Bowl with Sweet Potatoes and Coleslaw
Just when you need a hearty, hands-on meal that doesn’t skimp on flavor, this BBQ Lentil Bowl delivers. It’s a perfect balance of smoky, sweet, and crunchy textures that comes together in under an hour. Forget complicated recipes—this one is straightforward and satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 medium sweet potatoes, peeled and diced into 1-inch cubes
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon finely ground black pepper
– 1 teaspoon coarse sea salt
– 1 cup dried brown lentils, rinsed
– 2 cups low-sodium vegetable broth
– 1/2 cup smoky BBQ sauce
– 3 cups shredded green cabbage for coleslaw
– 1/2 cup creamy mayonnaise
– 1 tablespoon tangy apple cider vinegar
– 1 teaspoon raw honey
Instructions
1. Preheat your oven to 425°F.
2. Toss the peeled and diced sweet potatoes with 1 tablespoon of rich extra virgin olive oil, 1/2 teaspoon of finely ground black pepper, and 1/2 teaspoon of coarse sea salt in a large bowl.
3. Spread the sweet potatoes in a single layer on a baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the edges are caramelized and crispy.
5. While the sweet potatoes roast, heat the remaining 1 tablespoon of rich extra virgin olive oil in a medium saucepan over medium heat.
6. Add the rinsed dried brown lentils and toast for 1 minute, stirring constantly.
7. Pour in 2 cups of low-sodium vegetable broth and bring to a boil.
8. Reduce heat to low, cover, and simmer for 20-25 minutes until the lentils are tender but not mushy.
9. Drain any excess liquid from the lentils.
10. Stir 1/2 cup of smoky BBQ sauce into the cooked lentils until fully coated.
11. In a separate bowl, whisk together 1/2 cup of creamy mayonnaise, 1 tablespoon of tangy apple cider vinegar, 1 teaspoon of raw honey, and the remaining 1/2 teaspoon each of finely ground black pepper and coarse sea salt.
12. Add 3 cups of shredded green cabbage to the dressing and toss until evenly coated.
13. Divide the BBQ lentils among four bowls.
14. Top with the roasted sweet potatoes and a generous scoop of coleslaw.
For a final touch, drizzle with extra BBQ sauce if desired. Feel the contrast of the tender, smoky lentils against the crispy sweet potatoes and the cool, crunchy slaw. This bowl is versatile—try it with a fried egg on top for a protein boost or wrapped in a warm tortilla for a quick lunch.
Indian-Spiced Lentil Bowl with Basmati Rice
Mixing earthy lentils with aromatic Indian spices creates a satisfying, one-bowl meal that’s both nourishing and deeply flavorful. This simple bowl comes together quickly for a weeknight dinner, yet feels special enough for a casual gathering. You’ll love the warm spices and hearty textures.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup dried brown lentils, rinsed and picked over
– 1 cup uncooked basmati rice, rinsed until water runs clear
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons fragrant garam masala
– 1 teaspoon ground turmeric
– 1/2 teaspoon cayenne pepper (optional, for heat)
– 1 (14.5 oz) can diced tomatoes, with their juices
– 4 cups low-sodium vegetable broth
– 2 tablespoons unsalted butter or ghee
– 1/2 cup plain whole-milk yogurt, for serving
– Fresh cilantro leaves, for garnish
– Kosher salt
Instructions
1. Rinse 1 cup basmati rice under cold water until the water runs mostly clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice with 1 1/2 cups water and a pinch of kosher salt.
3. Bring to a boil over high heat, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes.
4. Remove the rice from heat and let it sit, covered and undisturbed, for 10 minutes to steam perfectly. (Tip: Do not peek while it steams to keep the heat trapped.)
5. While the rice cooks, heat 2 tablespoons unsalted butter or ghee in a large Dutch oven or heavy pot over medium heat.
6. Add 1 finely diced large yellow onion and cook, stirring occasionally, for 8-10 minutes until deeply golden and caramelized.
7. Stir in 3 minced cloves garlic and 1 tablespoon freshly grated ginger; cook for 1 minute until fragrant.
8. Add 2 tablespoons fragrant garam masala, 1 teaspoon ground turmeric, and 1/2 teaspoon cayenne pepper (if using); toast the spices for 30 seconds to bloom their flavors.
9. Immediately pour in 1 cup dried brown lentils, 1 can diced tomatoes with juices, and 4 cups low-sodium vegetable broth.
10. Season generously with kosher salt, bring to a boil, then reduce heat to maintain a gentle simmer.
11. Cover partially and cook for 25-30 minutes, stirring occasionally, until the lentils are tender but not mushy and the liquid has thickened into a stew-like consistency. (Tip: Taste a lentil after 25 minutes to check for doneness.)
12. Fluff the steamed basmati rice with a fork to separate the grains.
13. Divide the fluffy basmati rice among four bowls. (Tip: For a restaurant-style presentation, pack the rice into a small bowl first, then invert it onto the serving bowl.)
14. Ladle the spiced lentil stew over the rice.
15. Top each bowl with a dollop of 1/2 cup plain whole-milk yogurt and a sprinkle of fresh cilantro leaves.
The creamy yogurt cools the warm spices, while the tender lentils contrast with the fluffy, separate grains of rice. For a bright finish, squeeze fresh lime juice over the top just before eating.
Autumn Harvest Lentil Bowl with Butternut Squash
Kickstart your fall with this hearty, nutrient-packed bowl that’s as satisfying as it is simple to assemble. Roasted butternut squash and earthy lentils come together in a dish that’s perfect for a cozy weeknight or a stylish lunch. It’s a complete meal in one vibrant bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 medium butternut squash, peeled and cubed into 1-inch pieces
– 2 tablespoons rich extra virgin olive oil, divided
– 1 teaspoon coarse kosher salt, divided
– ½ teaspoon freshly cracked black pepper, divided
– 1 cup dry brown or green lentils, rinsed
– 3 cups low-sodium vegetable broth
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– 4 cups packed fresh baby spinach
– ¼ cup toasted pumpkin seeds
– ¼ cup creamy tahini
– 2 tablespoons fresh lemon juice
– 2 tablespoons warm water
Instructions
1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon of the extra virgin olive oil, ½ teaspoon of the coarse kosher salt, and ¼ teaspoon of the freshly cracked black pepper on the prepared baking sheet.
3. Roast the squash for 25-30 minutes, flipping the pieces halfway through, until the edges are caramelized and a fork pierces them easily.
4. While the squash roasts, combine the rinsed lentils and low-sodium vegetable broth in a medium saucepan and bring to a boil over high heat.
5. Reduce the heat to a gentle simmer, cover the pot, and cook the lentils for 20-25 minutes until tender but not mushy; drain any excess liquid. (Tip: Do not salt the cooking water, as it can toughen the lentils.)
6. Heat the remaining 1 tablespoon of extra virgin olive oil in a large skillet over medium heat.
7. Add the finely diced yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
8. Stir in the minced garlic, ground cumin, and smoked paprika and cook for 1 minute until fragrant. (Tip: Toasting the spices briefly in the oil unlocks their full flavor.)
9. Add the cooked lentils and the remaining ½ teaspoon of coarse kosher salt and ¼ teaspoon of freshly cracked black pepper to the skillet, stirring to combine and heat through.
10. Turn off the heat and fold in the packed fresh baby spinach until just wilted by the residual heat.
11. Whisk together the creamy tahini, fresh lemon juice, and warm water in a small bowl until smooth to create a drizzle-able sauce. (Tip: If the sauce is too thick, add more warm water, one teaspoon at a time.)
12. Divide the lentil-spinach mixture among four bowls, top with the roasted butternut squash, and garnish with the toasted pumpkin seeds.
13. Drizzle the tahini sauce generously over each bowl before serving.
Combined, the creamy tahini sauce beautifully cuts through the earthy lentils and sweet squash. For a textural contrast, try serving it over a bed of fluffy quinoa or with a side of warm, crusty bread to scoop up every last bite.
Vegan Lentil Bowl with Miso Glazed Vegetables
Bursting with umami and plant-based protein, this vegan lentil bowl delivers satisfying comfort in under 45 minutes. Miso-glazed vegetables caramelize beautifully while protein-rich lentils simmer to perfection.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup dried green lentils
– 2 cups vegetable broth
– 2 tablespoons white miso paste
– 1 tablespoon pure maple syrup
– 1 tablespoon toasted sesame oil
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon rice vinegar
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1 large sweet potato, peeled and cubed
– 1 bunch broccolini, trimmed
– 1 red bell pepper, sliced
– 1 tablespoon avocado oil
– ½ teaspoon flaky sea salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Rinse 1 cup dried green lentils under cold water in a fine-mesh strainer.
2. Combine rinsed lentils and 2 cups vegetable broth in a medium saucepan.
3. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 25 minutes until tender but not mushy.
4. While lentils cook, whisk together 2 tablespoons white miso paste, 1 tablespoon pure maple syrup, 1 tablespoon toasted sesame oil, 2 tablespoons low-sodium soy sauce, and 1 tablespoon rice vinegar in a small bowl.
5. Add 2 cloves minced garlic and 1-inch grated fresh ginger to the miso mixture, stirring until fully incorporated.
6. Preheat oven to 425°F and line a baking sheet with parchment paper.
7. Toss 1 cubed sweet potato, 1 bunch trimmed broccolini, and 1 sliced red bell pepper with 1 tablespoon avocado oil, ½ teaspoon flaky sea salt, and ¼ teaspoon freshly ground black pepper on the prepared baking sheet.
8. Roast vegetables for 15 minutes at 425°F until edges begin to brown.
9. Remove baking sheet from oven and brush vegetables generously with the prepared miso glaze using a pastry brush.
10. Return glazed vegetables to oven and roast for 5 more minutes until glaze is bubbly and caramelized.
11. Drain any excess liquid from cooked lentils using the same fine-mesh strainer.
12. Divide drained lentils evenly among four bowls.
13. Top lentils with miso-glazed vegetables, arranging them attractively.
14. Drizzle any remaining miso glaze from the baking sheet over the assembled bowls.
Zesty miso caramelization creates sticky-sweet edges on the roasted vegetables, contrasting with the earthy lentils. For extra crunch, sprinkle with toasted sesame seeds or add quick-pickled red onions. The creamy miso dressing clings perfectly to each component, making every bite balanced and satisfying.
Spicy Sriracha Lentil Bowl with Brown Rice
Ditch the bland lunches with this protein-packed bowl that balances heat and heartiness perfectly. It comes together in under 30 minutes for a satisfying, flavor-forward meal that will become a weeknight staple. The spicy sriracha glaze clings to every bite, making it anything but ordinary.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup uncooked long-grain brown rice
– 1 cup dried brown lentils, rinsed
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger
– 1/4 cup low-sodium soy sauce
– 3 tablespoons sriracha sauce
– 1 tablespoon pure maple syrup
– 1 tablespoon toasted sesame oil
– 1/4 cup fresh cilantro, roughly chopped
– 1 ripe avocado, sliced
– 1 lime, cut into wedges
Instructions
1. Rinse 1 cup of uncooked long-grain brown rice under cold water until the water runs clear.
2. Combine the rinsed rice with 2 cups of water in a medium saucepan and bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 45 minutes. (Tip: Do not lift the lid during cooking to ensure perfect, fluffy rice.)
4. While the rice cooks, rinse 1 cup of dried brown lentils and place them in a separate medium saucepan.
5. Add 3 cups of water to the lentils and bring to a boil over high heat.
6. Reduce the heat to medium-low and simmer the lentils uncovered for 15-20 minutes, or until they are tender but not mushy. Drain any excess water.
7. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat.
8. Add 1 finely diced medium yellow onion to the skillet and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
9. Stir in 3 minced cloves of fresh garlic and 1 tablespoon of freshly grated ginger, cooking for 1 minute until fragrant.
10. Add the cooked lentils to the skillet with the onion mixture.
11. In a small bowl, whisk together 1/4 cup of low-sodium soy sauce, 3 tablespoons of sriracha sauce, 1 tablespoon of pure maple syrup, and 1 tablespoon of toasted sesame oil.
12. Pour the sauce mixture over the lentils in the skillet and stir to coat everything evenly. Cook for 2-3 minutes, allowing the sauce to thicken slightly and adhere to the lentils. (Tip: For a thicker glaze, let it simmer for an extra minute.)
13. Remove the skillet from the heat and stir in 1/4 cup of roughly chopped fresh cilantro.
14. Fluff the cooked brown rice with a fork and divide it evenly between two bowls.
15. Top the rice with the spicy sriracha lentil mixture.
16. Garnish each bowl with slices from 1 ripe avocado and a lime wedge on the side. (Tip: Squeeze the lime juice over the bowl just before eating to brighten all the flavors.)
What makes this bowl exceptional is the contrast between the sticky, spicy lentils and the fluffy, nutty brown rice. The creamy avocado adds a cool, rich element that balances the heat perfectly. For a creative twist, serve it in a warm tortilla or over a bed of crisp romaine lettuce for a hearty salad.
Herbed Lentil Bowl with Roasted Chickpeas and Feta
Unbelievably satisfying yet simple to assemble, this herbed lentil bowl with roasted chickpeas and feta delivers a complete meal in one dish. It’s packed with plant-based protein and vibrant Mediterranean flavors, perfect for a quick weeknight dinner or a make-ahead lunch. You’ll love the contrast of creamy lentils, crispy chickpeas, and tangy feta.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup dried green lentils, rinsed and picked over
– 2 (15-ounce) cans chickpeas, drained, rinsed, and patted very dry with paper towels
– 3 tablespoons rich extra virgin olive oil, divided
– 1 teaspoon fine sea salt, divided
– ½ teaspoon coarsely ground black pepper
– 1 teaspoon fragrant smoked paprika
– 1 teaspoon aromatic ground cumin
– 4 ounces crumbled creamy feta cheese
– 1 cup finely chopped fresh parsley
– ½ cup finely chopped fresh mint
– 2 tablespoons freshly squeezed lemon juice
– 1 small red onion, thinly sliced
Instructions
1. Preheat your oven to 425°F (218°C) and line a large, rimmed baking sheet with parchment paper.
2. In a medium saucepan, combine the rinsed green lentils with 3 cups of cold water and ½ teaspoon of the fine sea salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer the lentils for 20-25 minutes until they are tender but still hold their shape. Drain any excess water and set aside.
4. While the lentils cook, place the very dry chickpeas on the prepared baking sheet. Drizzle with 2 tablespoons of the rich extra virgin olive oil and sprinkle with the smoked paprika, ground cumin, the remaining ½ teaspoon of fine sea salt, and the coarsely ground black pepper. Toss to coat evenly.
5. Spread the chickpeas in a single layer on the baking sheet. Roast in the preheated 425°F oven for 20-25 minutes, shaking the pan halfway through, until the chickpeas are deeply golden and crisp. Tip: Patting the chickpeas completely dry is crucial for achieving maximum crispiness.
6. In a large mixing bowl, combine the cooked lentils, roasted chickpeas, crumbled creamy feta cheese, finely chopped fresh parsley, finely chopped fresh mint, thinly sliced red onion, and the remaining 1 tablespoon of rich extra virgin olive oil.
7. Drizzle the freshly squeezed lemon juice over the bowl and gently toss all ingredients until well combined. Tip: Add the lemon juice just before serving to keep the herbs vibrant and fresh.
8. Taste and adjust seasoning with an extra pinch of salt if needed. Tip: Let the bowl sit for 5 minutes before serving to allow the flavors to meld together.
Zesty lemon and fresh herbs brighten the earthy lentils, while the feta adds a creamy, salty punch. The roasted chickpeas provide a satisfying crunch in every bite. For a heartier meal, serve it over a bed of fluffy quinoa or stuff it into warm pita bread with a dollop of cool Greek yogurt.
Citrus Lentil Bowl with Avocado and Cilantro
Munch on this vibrant, protein-packed bowl that comes together with minimal effort. Citrusy lentils meet creamy avocado and fresh cilantro for a satisfying meal. Perfect for meal prep or a quick weeknight dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup dried green lentils, rinsed and picked over
– 2 cups vegetable broth, low-sodium
– 1 large ripe avocado, sliced
– 1/4 cup fresh cilantro leaves, roughly chopped
– 2 tbsp extra virgin olive oil, high-quality
– 1 medium orange, zested and juiced
– 1/2 tsp ground cumin, fragrant
– 1/4 tsp red pepper flakes, for a subtle kick
– 1/2 tsp kosher salt, fine-grained
– 1/4 tsp freshly ground black pepper, coarse
Instructions
1. In a medium saucepan, combine the rinsed green lentils and low-sodium vegetable broth.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the saucepan.
3. Simmer the lentils for 20–25 minutes, or until they are tender but still hold their shape, stirring occasionally to prevent sticking.
4. While the lentils cook, zest and juice the medium orange into a small bowl, discarding any seeds.
5. In a separate large mixing bowl, whisk together the extra virgin olive oil, orange zest, orange juice, fragrant ground cumin, red pepper flakes, fine-grained kosher salt, and coarse black pepper to create the dressing.
6. Once the lentils are cooked, drain any excess liquid and immediately transfer them to the large mixing bowl with the dressing.
7. Toss the warm lentils with the dressing until evenly coated, allowing the flavors to meld for 5 minutes.
8. Slice the large ripe avocado into thin pieces, being careful to avoid the pit.
9. Roughly chop the fresh cilantro leaves, discarding any tough stems.
10. Divide the dressed lentils evenly among four serving bowls.
11. Top each bowl with sliced avocado and chopped cilantro leaves.
12. Serve immediately while the lentils are still warm for the best texture.
Now, enjoy the contrast of creamy avocado against the hearty, citrus-infused lentils. The fresh cilantro adds a bright, herbal note that ties everything together beautifully. For a creative twist, serve it over a bed of crisp greens or with a side of warm pita bread.
Moroccan-Spiced Lentil Bowl with Couscous
Lentils transform into a hearty, spiced meal in under an hour. This bowl layers fluffy couscous with savory lentils and a bright, herby yogurt sauce. It’s a complete, satisfying dinner with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup dried brown lentils, rinsed
– 1 cup uncooked pearl couscous
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon fragrant Moroccan spice blend (ras el hanout)
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– 4 cups low-sodium vegetable broth
– 1 (14.5 oz) can diced tomatoes, with juices
– 1 cup plain whole-milk yogurt
– ¼ cup fresh cilantro, chopped
– 1 tablespoon fresh lemon juice
– Kosher salt
Instructions
1. Heat 1 tablespoon of the extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add the finely diced yellow onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
3. Stir in the minced garlic, fragrant Moroccan spice blend, ground cumin, and smoked paprika. Cook for 1 minute until very aromatic. Tip: Blooming the spices in oil deepens their flavor.
4. Add the rinsed brown lentils and 3 cups of the low-sodium vegetable broth to the pot. Bring to a boil.
5. Reduce heat to maintain a steady simmer. Cover the pot and cook the lentils for 25 minutes.
6. After 25 minutes, stir in the can of diced tomatoes with their juices. Continue simmering, uncovered, for 10 more minutes until the lentils are tender and the sauce has thickened slightly.
7. While the lentils cook, prepare the couscous. In a medium saucepan, bring the remaining 1 cup of vegetable broth to a boil.
8. Stir in the uncooked pearl couscous, cover the pan, and remove it from the heat. Let it stand for 10 minutes. Tip: Letting it steam off the heat ensures perfectly fluffy couscous.
9. Fluff the couscous with a fork and set aside.
10. Make the yogurt sauce by whisking together the plain whole-milk yogurt, chopped fresh cilantro, fresh lemon juice, and a pinch of kosher salt in a small bowl.
11. Season the cooked lentil mixture with kosher salt to your preference.
12. To serve, divide the fluffy couscous among four bowls. Top generously with the spiced lentils. Drizzle with the herby yogurt sauce and the remaining 1 tablespoon of extra virgin olive oil. Tip: A final drizzle of good olive oil adds a luxurious finish.
Mouthfuls offer tender lentils in a warmly spiced, tomatoey broth against the delicate pearls of couscous. The cool, tangy yogurt sauce cuts through the richness beautifully. For a textural contrast, top with toasted slivered almonds or serve with warm pita bread for scooping.
Smoky Chipotle Lentil Bowl with Corn Salsa
Zesty, smoky, and packed with plant-based protein, this lentil bowl delivers bold flavor with minimal effort. Perfect for meal prep or a quick weeknight dinner, it’s a satisfying one-bowl meal that comes together in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup dried brown lentils, rinsed
– 2 cups vegetable broth
– 2 tablespoons smoky chipotle peppers in adobo sauce, finely chopped
– 1 tablespoon rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon kosher salt
– 1 cup sweet corn kernels, fresh or frozen
– 1/2 cup cherry tomatoes, quartered
– 1/4 cup fresh cilantro, chopped
– 1 tablespoon fresh lime juice
– 1 ripe avocado, sliced
– 1/4 cup crumbled cotija cheese
Instructions
1. In a medium saucepan, combine the rinsed brown lentils and vegetable broth. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 18–20 minutes until lentils are tender but not mushy. Tip: Avoid stirring too often to prevent breaking the lentils.
3. While lentils cook, heat the extra virgin olive oil in a skillet over medium heat.
4. Add the finely diced yellow onion and cook for 4–5 minutes until translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the chopped chipotle peppers in adobo sauce, ground cumin, and kosher salt. Cook for 2 minutes to bloom the spices.
7. Once lentils are done, drain any excess liquid and fold in the chipotle mixture until fully combined.
8. In a medium bowl, combine the sweet corn kernels, quartered cherry tomatoes, chopped cilantro, and fresh lime juice. Tip: Let the salsa sit for 5 minutes to allow flavors to meld.
9. Divide the smoky lentil mixture evenly among four bowls.
10. Top each bowl with the corn salsa, sliced avocado, and crumbled cotija cheese. Tip: For extra crunch, add a handful of tortilla strips just before serving.
Oozy avocado and tangy cotija cheese balance the smoky heat from the chipotle lentils. The corn salsa adds a fresh, juicy pop that cuts through the richness. Serve it warm with a side of crispy tortilla chips for scooping up every last bite.
Summary
You’ve now got 18 delicious lentil bowl recipes to make healthy eating easy and exciting! We hope this roundup inspires you to try a new dish this week. Don’t forget to leave a comment telling us which recipe is your favorite, and if you found this helpful, please share it on Pinterest to help other home cooks.
