Are you tired of the same old lunch routine? Look no further! Lentil bowls are a nutritious and delicious meal prep option that can be customized to suit any taste. From spicy Moroccan flavors to creamy Thai peanut dressings, we’ve rounded up 18 mouth-watering lentil bowl recipes that will keep your meals exciting all week long.
In this article, we’ll take you on a culinary journey around the world, showcasing a diverse array of lentil bowl creations that are sure to satisfy your cravings. Whether you’re in the mood for something hearty and comforting or light and refreshing, there’s a lentil bowl recipe here for everyone. So grab a spoon, get ready to dig in, and let the meal prep magic begin!
Spicy Moroccan Lentil Bowl with Harissa Dressing
This hearty bowl combines the warmth of North African spices with the comfort of red lentils, all topped off with a tangy and spicy harissa dressing. Perfect for a weeknight dinner or lunchbox prep.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 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
– Harissa dressing (see below)
– Chopped fresh parsley or cilantro, 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 lentils are tender.
2. In a large skillet, sauté onion and garlic until softened. Add cumin, smoked paprika, cinnamon, salt, and pepper. Cook for 1 minute.
3. Stir cooked lentils into the skillet and cook for an additional 2-3 minutes.
4. Serve warm in bowls topped with harissa dressing (see below) and garnished with parsley or cilantro.
Harissa Dressing:
– 1/4 cup mayonnaise
– 2 tablespoons plain Greek yogurt
– 2 tablespoons harissa paste
– 1 tablespoon lemon juice
– Salt and pepper, to taste
Mix all ingredients together until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 25-30 minutes
Mediterranean Lentil Bowl with Feta and Kalamata Olives
Nourish your body and soul with this flavorful and nutritious bowl, packed with the comforting warmth of lentils, the tanginess of feta cheese, and the savory delight of Kalamata olives.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 1/4 cup pitted and sliced Kalamata olives
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: lemon wedges, chopped fresh mint
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 tender.
2. In a large bowl, whisk together parsley, feta cheese, olives, and olive oil.
3. Once the lentils are cooked, drain and add them to the bowl. Season with salt and pepper to taste.
4. Serve warm, garnished with lemon wedges and fresh mint if desired.
Cooking Time: 25-30 minutes
Curried Lentil Bowl with Coconut Milk and Spinach
This flavorful bowl combines the warmth of Indian spices with the creaminess of coconut milk, all wrapped up in a nutritious package. Perfect for a quick weeknight dinner or lunch on-the-go.
Ingredients:
– 1 cup red or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons curry powder
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh spinach leaves, for serving
Instructions:
1. In a large 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. In a pan, sauté onion and garlic until softened. Add curry powder and cook for 1 minute.
3. Stir in coconut milk and cumin. Simmer for 5 minutes or until the sauce thickens slightly.
4. Season with salt and pepper to taste.
5. Serve lentils over spinach leaves, topped with the curried coconut milk sauce.
Cooking Time: 30-40 minutes
Roasted Vegetable Lentil Bowl with Tahini Drizzle
Roasted Vegetable Lentil Bowl with Tahini Drizzle: A nutritious and flavorful meal that’s perfect for a weeknight dinner or lunchbox addition. This recipe combines the comforting warmth of roasted vegetables with the creamy richness of tahini sauce, all wrapped up in a cozy lentil bowl.
Ingredients:
– 1 cup cooked lentils
– 2 cups mixed vegetables (such as broccoli, cauliflower, carrots, and sweet potatoes)
– 2 tablespoons olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– Water, as needed
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the mixed vegetables with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a small bowl, whisk together tahini, lemon juice, and garlic. Add water as needed to achieve desired consistency.
4. To assemble the bowls, place cooked lentils at the bottom, followed by roasted vegetables, and finish with a drizzle of tahini sauce.
Cooking Time: 25-30 minutes
Mexican-Inspired Lentil Bowl with Avocado and Lime Crema
This flavorful bowl combines tender lentils with the bright, citrusy flavors of Mexico, topped with creamy avocado and a dollop of zesty lime crema.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 garlic clove, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 2 ripe avocados, sliced
– Lime crema (see below)
Lime Crema:
– 1 ripe avocado, mashed
– 1 tablespoon freshly squeezed lime juice
– 1/2 teaspoon salt
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 tender.
2. Heat oil in a large skillet over medium-high. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, smoked paprika (if using), salt, and pepper. Cook for an additional minute.
4. Stir in cooked lentils and adjust seasoning as needed.
5. Top with sliced avocado and dollop of lime crema.
Cooking Time: 25-30 minutes
Asian-Style Lentil Bowl with Ginger Soy Glaze
A flavorful and nutritious bowl filled with tender lentils, crunchy vegetables, and a sweet and savory ginger soy glaze. This recipe is perfect for a quick and easy weeknight dinner or a healthy lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as bell peppers, carrots, and snap peas)
– 2 teaspoons grated fresh ginger
– 2 tablespoons soy sauce
– 2 tablespoons honey
– Salt and pepper to taste
– Chopped scallions and toasted sesame seeds for garnish (optional)
Instructions:
1. Cook lentils according to package instructions or until tender.
2. In a large skillet, heat sesame oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add mixed vegetables and cook until tender-crisp.
4. In a small bowl, whisk together ginger, soy sauce, and honey.
5. Pour glaze over the lentils and vegetable mixture; toss to combine.
6. Season with salt and pepper to taste.
7. Garnish with scallions and sesame seeds, if desired.
8. Serve immediately.
Cooking Time: 30-40 minutes
Sweet Potato and Lentil Bowl with Maple Mustard Dressing
Sweet Potato and Lentil Bowl with Maple Mustard Dressing Recipe
Summary:
This hearty bowl combines roasted sweet potatoes, creamy lentils, and a tangy maple mustard dressing for a satisfying and flavorful meal.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup maple syrup
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with a drizzle of oil, salt, and pepper on a baking sheet. Roast for 45-50 minutes or until tender.
3. 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.
4. In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar.
5. To assemble the bowls, divide roasted sweet potatoes and cooked lentils between two bowls. Drizzle with maple mustard dressing and garnish with cilantro leaves (if using).
Cooking Time:
Total cooking time: 1 hour 15 minutes.
Greek Lentil Bowl with Tzatziki and Cucumber Salad
Savor the flavors of Greece with this hearty and refreshing bowl, featuring tender lentils, creamy tzatziki sauce, and a crisp cucumber salad.
Ingredients:
For the lentils:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
For the tzatziki sauce:
– 1 large cucumber, peeled and grated
– 1 cup Greek yogurt
– 1/4 cup crumbled feta cheese
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– Fresh parsley or dill, chopped (optional)
For the cucumber salad:
– 1 large cucumber, sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup chopped fresh mint
Instructions:
1. Cook lentils according to package instructions. Drain and set aside.
2. In a pan, sauté onion and garlic until softened. Add cooked lentils, oregano, salt, and pepper. Simmer for 5 minutes.
3. Prepare tzatziki sauce by mixing grated cucumber, yogurt, feta cheese, lemon juice, and salt in a bowl.
4. Assemble bowls with cooked lentils, tzatziki sauce, and cucumber salad.
Cooking Time: 30-40 minutes
Indian-Spiced Lentil Bowl with Basmati Rice and Raita
This recipe combines the comforting flavors of India with the simplicity of a one-pot meal. Aromatic basmati rice, tender lentils, and creamy raita come together to create a nutritious and satisfying bowl.
Ingredients:
For the lentils:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt, to taste
For the basmati rice:
– 1 cup uncooked basmati rice
– 2 cups water
– Salt, to taste
For the raita:
– 1 cup plain yogurt
– 1/2 cup diced cucumber
– 1/4 cup chopped fresh cilantro
– Salt, to taste
Instructions:
1. Cook the lentils with onion, garlic, cumin, curry powder, and salt in 2 cups water until tender, about 20-25 minutes.
2. Cook the basmati rice according to package instructions using 2 cups water and a pinch of salt.
3. In a bowl, combine cooked lentils, basmati rice, and raita (made by mixing yogurt with cucumber, cilantro, and salt).
4. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: About 40-45 minutes
BBQ Lentil Bowl with Coleslaw and Cornbread Crumble
BBQ Lentil Bowl with Coleslaw and Cornbread Crumble Recipe
Experience the perfect blend of comfort food and nutritious goodness with this BBQ Lentil Bowl, topped with a refreshing coleslaw and crunchy cornbread crumble.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup BBQ sauce (homemade or store-bought)
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 cup coleslaw mix (cabbage, carrots, and onions)
– 1/2 cup cornbread crumble (homemade or store-bought)
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 tender.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
3. Add BBQ sauce, smoked paprika, salt, and pepper. Stir to combine. Simmer for 10-15 minutes, stirring occasionally.
4. To assemble the bowl, place cooked lentils in a bowl, top with the BBQ mixture, and add coleslaw on top.
5. Sprinkle cornbread crumble over the slaw.
Cooking Time: 40-45 minutes
Lentil Buddha Bowl with Quinoa and Lemon Herb Dressing
Elevate your mealtime with this nourishing bowl filled with plant-based goodness, quinoa, and a zesty lemon herb dressing. This recipe is perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup cooked lentils
– 1 cup cooked quinoa
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup sliced red onion
– 1/4 cup chopped fresh parsley
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
– Optional: avocado slices or crumbled feta cheese for topping
Instructions:
1. Cook quinoa according to package instructions.
2. In a separate pot, heat lentils with 2 cups of water until tender. Drain excess water.
3. In a large bowl, combine cooked quinoa, mixed greens, cherry tomatoes, red onion, and parsley.
4. Whisk together lemon juice, olive oil, salt, and pepper to create the dressing.
5. Pour the dressing over the quinoa mixture and toss to combine.
6. Top with cooked lentils and optional avocado or feta cheese.
7. Serve immediately and enjoy!
Cooking Time: 30 minutes
Thai Peanut Lentil Bowl with Crispy Tofu
A flavorful and nutritious bowl that combines the richness of lentils with the creaminess of peanut sauce, all wrapped up with crispy tofu and crunchy vegetables. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 1 cup mixed vegetables (bell peppers, carrots, broccoli)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss tofu with a pinch of salt and pepper; bake for 15-20 minutes or until crispy.
3. In a blender, combine peanut butter, soy sauce, honey, rice vinegar, ginger, and red pepper flakes (if using); blend until smooth.
4. Cook lentils according to package instructions.
5. Heat mixed vegetables in a pan with a splash of oil; season with salt and pepper.
6. Assemble bowls by placing cooked lentils, crispy tofu, and sautéed vegetables. Drizzle with peanut sauce and garnish with cilantro.
Cooking Time: 30-40 minutes
Harvest Lentil Bowl with Roasted Butternut Squash and Kale
Harvest Lentil Bowl with Roasted Butternut Squash and Kale
Embrace the flavors of autumn with this hearty and nutritious bowl, featuring lentils, roasted butternut squash, and crispy kale.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 cups curly kale, stems removed and leaves torn
– 1 teaspoon apple cider vinegar
– Optional: chopped fresh herbs like parsley or thyme
Instructions:
1. Preheat oven to 425°F (220°C).
2. 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 tender.
3. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until caramelized.
4. In a large skillet, cook kale over medium-high heat until crispy, about 5 minutes. Season with apple cider vinegar and optional herbs.
5. To assemble the bowls, divide cooked lentils among four bowls. Top with roasted squash, crispy kale, and any desired garnishes.
Cooking Time: Approximately 45-50 minutes
Lentil Falafel Bowl with Hummus and Pickled Vegetables
Experience the flavors of the Middle East with this nutritious and satisfying bowl, featuring crispy lentil falafels, creamy hummus, and tangy pickled vegetables.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup chickpeas
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/2 cup hummus
– 1 cup pickled vegetables (such as cauliflower, carrots, and red onion)
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cooked lentils, chickpeas, breadcrumbs, garlic, lemon juice, cumin, salt, and pepper.
3. Using your hands, shape the mixture into small patties.
4. Place the falafels on a baking sheet lined with parchment paper and bake for 20-25 minutes or until crispy.
5. Serve the falafels in a bowl with hummus and pickled vegetables.
6. Garnish with fresh parsley or cilantro.
Cooking Time: 30-40 minutes
Lentil and Chickpea Bowl with Turmeric Tahini Sauce
Warm up with this nutritious bowl filled with tender lentils, creamy chickpeas, and a hint of turmeric spice.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1/2 teaspoon turmeric powder
– Chopped fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Cook the lentils according to package instructions using 2 cups of water. Drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for an additional minute.
3. Add the chickpeas, cumin, salt, and pepper to the pan. Stir well and cook for 2-3 minutes.
4. In a small bowl, whisk together the tahini, lemon juice, and turmeric powder until smooth.
5. To assemble the bowls, divide the cooked lentils and chickpea mixture between two bowls. Top with the Turmeric Tahini Sauce and garnish with parsley or cilantro, if desired.
Cooking Time: 30-40 minutes
Lentil Sushi Bowl with Avocado and Sesame Ginger Dressing
This recipe combines the comfort of a warm bowl with the freshness of sushi, all wrapped up in a deliciously savory and tangy package.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup short-grain white rice
– 1/4 cup water
– 1/2 avocado, sliced
– 1 tablespoon sesame oil
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Cook the lentils according to package instructions.
2. In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat and cover. Simmer 15-20 minutes or until rice is tender.
3. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and grated ginger.
4. To assemble the bowls, place cooked lentils on the bottom, followed by a scoop of sushi rice. Top with sliced avocado and drizzle with Sesame Ginger Dressing.
5. Season with salt and pepper to taste. Garnish with chopped green onions if desired.
Cooking Time: 30-40 minutes
Lentil Poke Bowl with Mango and Coconut Lime Dressing
This vibrant and nutritious bowl combines the comfort of warm lentils with the freshness of mango, coconut, and a zesty lime dressing. Perfect for a quick and healthy lunch or dinner.
Ingredients:
– 1 cup cooked red or green lentils
– 1 ripe mango, diced
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon soy sauce (optional)
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. In a medium bowl, combine cooked lentils, diced mango, and unsweetened shredded coconut.
2. In a small bowl, whisk together lime juice and soy sauce (if using).
3. Pour the dressing over the lentil mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped cilantro or scallions, if desired.
6. Serve warm or at room temperature.
Cooking Time: 10 minutes (assuming cooked lentils are used)
Lentil and Farro Bowl with Pesto and Roasted Tomatoes
A hearty and flavorful vegetarian bowl that combines the nutty goodness of farro, the creaminess of pesto, and the sweetness of roasted tomatoes.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup cooked farro
– 2 tablespoons pesto
– 2 large tomatoes, halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss the tomato halves with olive oil, salt, and pepper on a baking sheet.
3. Roast the tomatoes in the preheated oven for 20-25 minutes, or until tender and lightly caramelized.
4. In a large bowl, combine cooked lentils, farro, and roasted tomatoes.
5. Drizzle pesto over the top and toss gently to combine.
6. Season with salt and pepper to taste.
7. Garnish with fresh basil leaves, if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your meal prep routine! This article features 18 delicious and flavorful lentil bowl recipes that are perfect for meal prep. From spicy Moroccan bowls with harissa dressing to sweet potato and lentil bowls with maple mustard dressing, there’s something for everyone. Other highlights include Mediterranean-style bowls with feta and kalamata olives, Indian-spiced bowls with basmati rice and raita, and Asian-inspired bowls with ginger soy glaze. Whether you’re a vegetarian or just looking to mix things up, these lentil bowl recipes are sure to satisfy your cravings.
