Savory Lemon Garlic Lentil Bowl (Printable Version)
Protein-rich lentils, sautéed greens, and zesty lemon-garlic dressing for a bright, energizing vegan breakfast bowl.
# What You'll Need:
→ Lentils
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/2 teaspoon salt
→ Greens and Vegetables
05 - 1 tablespoon olive oil
06 - 2 cups fresh spinach or kale, chopped
07 - 1 small red onion, finely sliced
08 - 1 cup cherry tomatoes, halved
→ Lemon Garlic Dressing
09 - 2 tablespoons extra virgin olive oil
10 - 1 large lemon, zested and juiced
11 - 2 cloves garlic, minced
12 - 1 teaspoon Dijon mustard
13 - 1/2 teaspoon ground cumin
14 - 1/4 teaspoon ground black pepper
15 - 1/4 teaspoon salt
→ Toppings
16 - 1 avocado, sliced
17 - 2 tablespoons fresh parsley or cilantro, chopped
18 - 1 tablespoon toasted pumpkin seeds
19 - Freshly ground black pepper, to taste
# How To Make:
01 - In a medium saucepan, combine the lentils, water, bay leaf, and salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered for 18 to 22 minutes until the lentils are tender yet retain their shape. Drain well and discard the bay leaf.
02 - While the lentils cook, heat olive oil in a skillet over medium heat. Add the sliced onion and sauté for 2 to 3 minutes until softened. Add chopped spinach or kale and cook until wilted, about 2 minutes. Add cherry tomatoes and cook for 1 minute until just softened. Remove from heat.
03 - In a small bowl, whisk together extra virgin olive oil, lemon juice and zest, minced garlic, Dijon mustard, ground cumin, black pepper, and salt until emulsified.
04 - Divide the cooked lentils between two serving bowls. Layer with sautéed greens and vegetables. Drizzle generously with the lemon garlic dressing.
05 - Top each bowl with sliced avocado, fresh herbs, and pumpkin seeds if desired. Season with extra black pepper to taste and serve immediately.
# Expert Advice:
01 -
- The lemon garlic dressing turns humble lentils into a breakfast you'll crave on even the slowest mornings.
- It's a foolproof way to pack in protein, greens, and flavor before noon without needing a fancy pantry or chef skills.
02 -
- Lentils will turn mushy if overcooked—set a timer and don't get distracted by social media.
- If you dress the bowl while it's hot, the flavors meld together in the best way—no need to wait for it to cool.
03 -
- Prep the dressing while the lentils simmer to keep everything moving and flavors at their brightest.
- Layer the bowls while everything is still warm—the heat seals in the tangy garlic-lemon punch.