Savory Lemon Herb Lentil Bowl (Printable Version)
Tender lentils and sautéed kale tossed in bright lemon and fresh herbs for a nourishing morning meal.
# 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
→ Vegetables
05 - 1 tablespoon olive oil
06 - 1 small red onion, thinly sliced
07 - 2 cloves garlic, minced
08 - 4 cups kale, stems removed and leaves chopped
09 - 1/2 cup cherry tomatoes, halved
→ Seasonings & Herbs
10 - 1 lemon (zest and juice)
11 - 1 tablespoon fresh parsley, chopped
12 - 1 tablespoon fresh dill, chopped
13 - 1 teaspoon fresh thyme leaves
14 - 1/2 teaspoon black pepper
15 - Salt to taste
→ Optional Toppings
16 - 1 avocado, sliced
17 - 2 tablespoons toasted pepitas or sunflower seeds
18 - Red chili flakes to taste
# How To Make:
01 - Combine lentils, water, bay leaf, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender but hold their shape. Drain excess liquid and discard the bay leaf.
02 - While the lentils cook, heat olive oil in a large skillet over medium heat. Add the thinly sliced red onion and cook for 2 to 3 minutes until softened. Add minced garlic and sauté for 1 additional minute until fragrant.
03 - Add chopped kale to the skillet and sauté for 3 to 4 minutes until wilted and vibrant green. Toss in the halved cherry tomatoes and cook for another 2 minutes until just softened.
04 - Fold the cooked lentils into the vegetable mixture. Add lemon zest, lemon juice, chopped parsley, dill, thyme leaves, and black pepper. Toss everything together thoroughly and adjust salt to taste.
05 - Divide the mixture evenly between two bowls. Arrange avocado slices on top, sprinkle with toasted pepitas or sunflower seeds, and finish with red chili flakes if desired. Serve warm.
# Expert Advice:
01 -
- Lentils cook in the same time it takes to scroll through your phone and pretend you are not hungry.
- The lemon herb combination makes you feel like you are eating something far fancier than a breakfast bowl you whipped up in your pajamas.
02 -
- Overcooked lentils turn to mush instantly so start checking at the 18 minute mark.
- Massaging the kale with a drop of oil before cooking removes the bitter edge and makes it more tender.
03 -
- Toasting the pepitas in a dry pan for two minutes makes them exponentially more flavorful than using them raw.
- A final squeeze of lemon over the finished bowl right before eating wakes up every flavor at once.