Lentils are one of the most nutritious and versatile ingredients in your pantry, and when combined with a variety of flavors and textures, they can create some truly delicious dishes. In this article, we’ll explore 18 different lentil bowl recipes that will take your meals to the next level. From spicy Moroccan-inspired bowls to creamy Mediterranean-style dishes, these recipes showcase the incredible diversity of flavors you can achieve with lentils.
Whether you’re a vegetarian or vegan looking for plant-based meal ideas, or simply seeking a nutritious and filling lunch option, there’s something on this list for everyone. And the best part? These lentil bowls are incredibly easy to make and require minimal cooking time, making them perfect for busy weeknights or weekend meals.
In this article, we’ll dive into each of these 18 recipes, exploring the unique flavors and ingredients that set them apart from one another. From harissa dressing to tzatziki sauce, curried coconut milk to crispy tofu, there’s no shortage of exciting and healthy meal ideas in store.
Spicy Moroccan Lentil Bowl with Harissa Dressing
This hearty bowl combines the comforting warmth of lentils with the bold, spicy flavors of Morocco. A flavorful harissa dressing brings everything together for a satisfying and aromatic meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup harissa paste
– 2 tablespoons lemon juice
– Chopped fresh cilantro or parsley, for garnish
Instructions:
1. In a medium saucepan, combine lentils and water/broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender.
2. In a large skillet, heat olive oil over medium-high. Add onion and cook for 5 minutes, or until softened. Add garlic, cumin, smoked paprika, salt, and pepper; cook for 1 minute.
3. Stir in harissa paste and lemon juice. Simmer for 2-3 minutes, or until heated through.
4. Serve lentils over the spicy sauce, garnished with fresh herbs.
Cooking Time: 30-35 minutes
Mediterranean Lentil Bowl with Tzatziki and Feta
This vibrant bowl combines the comforting warmth of lentils with the refreshing coolness of tzatziki sauce, topped with crumbly feta cheese. A flavorful and nutritious meal that’s perfect for a quick lunch or dinner.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as cherry tomatoes, bell peppers, and cucumbers)
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Tzatziki sauce (store-bought or homemade)
– Crumbly feta cheese
Instructions:
1. In a medium pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender.
2. Heat olive oil in a large skillet over medium-high. Add chopped onion and cook for 3-4 minutes, or until translucent.
3. Add garlic, mixed vegetables, lemon juice, salt, and pepper. Cook for an additional 5 minutes.
4. Serve lentils over the vegetable mixture. Top with tzatziki sauce and crumbly feta cheese.
Cooking Time: 30-40 minutes
Curried Lentil Bowl with Coconut Milk and Spinach
This recipe is a flavorful and nutritious twist on traditional lentils, packed with the comforting warmth of curry spices, creamy coconut milk, and nutrient-rich spinach.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can (14 oz) coconut milk
– 1 cup fresh spinach leaves
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the lentils, cumin, curry powder, turmeric, salt, and pepper. Cook for 1-2 minutes.
3. Pour in the water or broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
4. Stir in the coconut milk and cook for an additional 5 minutes.
5. Add the spinach leaves and stir until wilted.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30-35 minutes
Mexican-Inspired Lentil Bowl with Avocado and Lime
Experience the vibrant flavors of Mexico in this nutritious lentil bowl, topped with creamy avocado and a squeeze of lime. This quick and easy recipe is perfect for a weeknight dinner or a healthy lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 garlic clove, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 ripe avocado, sliced
– Juice of 1 lime
– Chopped cilantro for garnish (optional)
Instructions:
1. In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
2. Heat olive oil in a large skillet over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin; season with salt and pepper to taste.
4. To assemble the bowls, divide cooked lentils among four bowls. Top with the onion mixture, sliced avocado, and a squeeze of lime juice. Garnish with cilantro if desired.
Cooking Time: 30-40 minutes
Roasted Vegetable Lentil Bowl with Tahini Sauce
This hearty bowl combines nutritious lentils with a medley of roasted vegetables and creamy tahini sauce, perfect for a quick and satisfying meal. With minimal prep time and maximum flavor, this recipe is a weeknight winner.
Ingredients:
– 1 cup red or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tbsp olive oil
– 1 large sweet potato, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large red bell pepper, seeded and sliced
– 2 cloves garlic, minced
– 2 tbsp tahini
– 2 tbsp lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, combine lentils and water/broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender.
3. Toss sweet potato, carrot, bell pepper, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 30-35 minutes or until tender.
4. In a blender or food processor, combine tahini, lemon juice, and 2 tbsp water. Blend until smooth.
5. To assemble bowls, divide cooked lentils among bowls, then top with roasted vegetables. Drizzle with tahini sauce and garnish with parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Thai Peanut Lentil Bowl with Crispy Tofu
This flavorful bowl combines the comfort of lentils with the crunch of crispy tofu, all wrapped up in a rich and creamy Thai peanut sauce. Perfect for a quick and nutritious meal.
Ingredients:
– 1 cup red or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1/2 cup firm tofu, cut into small cubes
– 1 tablespoon coconut oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Thai peanut sauce (store-bought or homemade)
– Salt and pepper to taste
– Chopped cilantro, scallions, or peanuts for garnish (optional)
Instructions:
1. Cook the lentils according to package instructions using 2 cups of water or broth.
2. In a separate pan, heat the coconut oil over medium-high heat. Add the tofu and cook until crispy, about 3-4 minutes per side.
3. In a small bowl, whisk together the garlic, ginger, and Thai peanut sauce.
4. To assemble the bowls, divide the cooked lentils among four bowls. Top with crispy tofu, and spoon the peanut sauce over the top. Season with salt and pepper to taste. Garnish with chopped herbs or nuts, if desired.
Cooking Time: 25-30 minutes
Greek-Style Lentil Bowl with Olives and Cucumber
Experience the flavors of Greece with this hearty and refreshing lentil bowl, featuring tender green lentils, briny olives, and crisp cucumber.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/2 cup pitted and sliced Kalamata olives
– 1/2 cucumber, peeled and thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Feta cheese crumbles (optional)
Instructions:
1. In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
2. In a large bowl, whisk together parsley, garlic, olives, cucumber, and olive oil.
3. Once lentils are cooked, drain and add them to the bowl. Season with salt and pepper to taste.
4. Top with feta cheese crumbles, if desired.
Cooking Time: 25-30 minutes
Southwest Lentil Bowl with Corn and Black Beans
A flavorful and nutritious bowl filled with sautéed lentils, sweet corn, black beans, and a hint of southwestern spices. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Optional: shredded cheese, chopped cilantro, or sliced avocado for topping
Instructions:
1. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
2. Heat oil in a large skillet over medium-high heat. Add onion and bell pepper; cook until tender, about 5 minutes.
3. Stir in black beans, corn kernels, cumin, and chili powder. Cook for an additional 2-3 minutes.
4. Combine cooked lentils with the skillet mixture. Season with salt and pepper to taste.
5. Serve hot, topped with your choice of optional ingredients.
Cooking Time: 30-35 minutes
Lemon Garlic Lentil Bowl with Quinoa and Kale
This vibrant bowl combines the comfort of lentils and quinoa with the brightness of lemon and garlic, all topped with curly kale for a nutrient-packed meal.
Ingredients:
– 1 cup cooked lentils
– 1 cup cooked quinoa
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
– 2 cups curly kale, stems removed and chopped
Instructions:
1. In a medium bowl, whisk together lemon juice, garlic, and olive oil.
2. Add cooked lentils and quinoa to the bowl; toss until well coated with the lemon-garlic mixture. Season with salt and pepper to taste.
3. Heat a large skillet over medium-high heat. Add chopped kale and cook until wilted, about 2-3 minutes.
4. To assemble the bowls, divide the lentil-quinoa mixture among four bowls. Top each bowl with a scoop of wilted kale.
Cooking Time: 20-25 minutes
BBQ Lentil Bowl with Sweet Potatoes and Coleslaw
A hearty and flavorful bowl filled with tender lentils, sweet potatoes, crunchy coleslaw, and a tangy BBQ sauce. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 cup cooked lentils
– 2 medium sweet potatoes, peeled and cubed
– 1/4 cup BBQ sauce
– 2 tbsp olive oil
– 1 small onion, thinly sliced
– 2 cups coleslaw mix (cabbage, carrots, and onions)
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pan, heat BBQ sauce over medium heat. Add cooked lentils and stir to combine. Simmer for 5 minutes.
4. In a separate bowl, toss coleslaw mix with a squeeze of fresh lime juice (optional).
5. To assemble the bowls, divide roasted sweet potatoes between two plates, followed by BBQ lentil mixture, and topped with coleslaw.
Cooking Time: 35-40 minutes
Indian-Spiced Lentil Bowl with Basmati Rice
Warm up to the comforting flavors of India with this hearty lentil bowl, perfectly paired with fluffy basmati rice. This plant-based dish is a perfect blend of spices and simplicity.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– Salt and pepper, to taste
– 1 cup basmati rice
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a large pot, sauté onion and garlic in olive oil until softened.
2. Add lentils, cumin, curry powder, and cinnamon. Cook for 1 minute.
3. Pour in water or broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until lentils are tender.
4. Cook basmati rice according to package instructions.
5. Serve lentil mixture over basmati rice, garnished with chopped cilantro if desired.
Cooking Time: 30-40 minutes
Autumn Harvest Lentil Bowl with Butternut Squash
Celebrate the flavors of fall with this hearty and comforting lentil bowl, featuring roasted butternut squash and a medley of autumnal spices.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
3. Toss squash with olive oil, onion, garlic, cumin, coriander, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until squash is tender.
4. Combine cooked lentils and roasted squash in a bowl. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: Approximately 45-50 minutes
Vegan Lentil Bowl with Miso Glazed Vegetables
This hearty bowl combines the comforting warmth of lentils with the sweet and savory flavors of miso-glazed vegetables. Perfect for a quick and satisfying meal or as a nutritious addition to your meal prep.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 2 tablespoons miso paste
– 1 tablespoon maple syrup
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Cook the lentils according to package instructions using water or broth. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, red bell pepper, miso paste, and maple syrup to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender and glazed.
4. Combine the cooked lentils with the miso-glazed vegetables in a bowl. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Spicy Sriracha Lentil Bowl with Brown Rice
This recipe combines the creamy texture of lentils with the spicy kick of sriracha, served over a bed of fluffy brown rice. Perfect for a quick and satisfying meal or as a healthy lunch option.
Ingredients:
– 1 cup brown rice
– 2 cups water
– 1 cup red lentils, rinsed and drained
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1/4 cup sriracha sauce
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Cook brown rice according to package instructions.
2. In a large pot, heat oil over medium heat. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add cumin, turmeric, and cayenne pepper; cook for 1 minute.
4. Add lentils, water, and sriracha sauce. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
5. Season with salt and pepper to taste.
6. Serve over brown rice and garnish with cilantro or scallions if desired.
Cooking Time: 25-30 minutes
Herbed Lentil Bowl with Roasted Chickpeas and Feta
This flavorful bowl combines the comforting warmth of lentils with the crunch of roasted chickpeas and the tanginess of feta. Perfect for a quick and nutritious meal or snack.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups water
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1/4 cup olive oil for roasting
– 1/2 cup crumbled feta cheese
Instructions:
1. Cook lentils according to package instructions using 4 cups of water. Drain and set aside.
2. Preheat oven to 400°F (200°C). Toss chickpeas with 1/4 cup olive oil, salt, and pepper. Roast for 30-40 minutes or until crispy.
3. In a large pan, heat 2 tbsp olive oil over medium heat. Add chopped onion and cook for 5-7 minutes or until translucent. Add garlic, thyme, and rosemary; cook for an additional minute.
4. Combine cooked lentils with the herb mixture and season with salt and pepper to taste.
5. Serve warm topped with roasted chickpeas and crumbled feta cheese.
Cooking Time: 45-50 minutes
Citrus Lentil Bowl with Avocado and Cilantro
This vibrant bowl combines the comforting warmth of lentils with the brightness of citrus, topped with creamy avocado and fresh cilantro. Perfect for a quick and healthy lunch or dinner.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 ripe avocado, diced
– 1/4 cup chopped fresh cilantro
– Lemon wedges, for serving (optional)
Instructions:
1. Cook the lentils according to package instructions or using a pressure cooker.
2. In a large pan, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, salt, and pepper. Cook for an additional minute.
4. Stir in the orange juice and cooked lentils.
5. Divide the mixture among bowls. Top with diced avocado and sprinkle with cilantro.
6. Serve with a squeeze of lemon, if desired.
Cooking Time: 20-25 minutes
Moroccan-Spiced Lentil Bowl with Couscous
This hearty bowl combines the warmth of Moroccan spices with the comforting comfort of lentils and fluffy couscous. Perfect for a cozy dinner or packed lunch.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper, to taste
– 1 cup couscous
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. In a medium pot, combine lentils and water/broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in cumin, smoked paprika, cinnamon, salt, and pepper. Cook for 1 minute.
4. Fluff couscous with a fork. Serve lentils over couscous, garnished with parsley or cilantro if desired.
Cooking Time: 35-40 minutes
Smoky Chipotle Lentil Bowl with Corn Salsa
Elevate your mealtime with this flavorful and nutritious bowl, packed with the smoky heat of chipotles and the sweetness of fresh corn.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Corn Salsa:
– 1 cup fresh corn kernels
– 1/2 cup diced red bell pepper
– 1/4 cup diced red onion
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Cook lentils according to package instructions.
2. Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, and chipotle pepper; cook until onion is translucent, about 3-4 minutes.
3. Add cumin, salt, and pepper; stir to combine.
4. Serve cooked lentils with the smoky mixture spooned on top. Garnish with cilantro leaves.
Cooking Time: 25-30 minutes
Summary
Lentils are a nutritious and delicious addition to any meal, and they’re incredibly versatile. In this article, we’ve gathered 18 mouth-watering lentil bowl recipes that will inspire your healthy eating habits. From spicy Moroccan bowls to Mediterranean-inspired dishes, these recipes showcase the incredible flavor combinations you can create with lentils. Whether you’re a vegan, gluten-free, or simply looking for some new ideas, there’s something for everyone in this collection of tasty and nutritious lentil bowls.
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