Easy Spiced Lentil Bowl Recipe
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Easy Spiced Lentil Bowl Recipe
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Easy spiced lentils are super nutricious and delicious. Perfect to meal prep and throw onto a buddha bowl, salad or as a taco filling.
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Ingredients
Spiced Lentils
- 2 cups canned bronw lentils Or 1 cup dry lentils
- 1 tablespoon olive oil Extra Virgin
- 1 tablespoon veggie boullion paste
- 1 tablespoon maple syrup
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 bay leaf
- 2 tablespoon lime juice
- 1 teaspoon black pepper
- ¼ teaspoon salt
Suggested pairing
- 2 cups cooked quinoa cook per package instructions
- 2 cups red cabbage shredded
- 1 bunch arugula
- sliced cucumbers
- vegan Ceaser dressing
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Instructions
- Start by preparing your lentils and veggies. Drain and rinse the canned lentils and slice the veggies. And cook your quinoa as per package instructions.
Canned lentil version- Stovetop
- Heat a pan over medium-high heat. Then add in the olive oil and lentils. Cook for 1-2 minutes to coat the lentils.
- Next add in all the spices, except for the lime. Continue to cook for 10 minutes to allow the flavours of the spices to come out.
- Add in the lime juice and continue to cook for another 2-3 minutes.
- Remove the bay leaves then assemble your bowl.
- To a plate, add the cooked quinoa, raw veggies, and spiced lentils. This recipe pairs very well with vegan caesar salad dressing.
Dry lentil version- Instant Pot
- Start by rinsing your 1 cup of dry lentils under cold water. This removes any dust or debris.
- Add your rinsed lentils and 2 cups of water to the Instant Pot. Tip: use a 1:2 lentil-to-water ratio. That means for every cup of lentils, you'll add 2 cups of water.
- Next, add your spices to the Instant Pot. This includes olive oil, veggie bouillon paste, maple syrup, garlic powder, smoked paprika, bay leaf, lime juice, black pepper, and salt. Stir everything together to ensure the lentils are well-coated with the spices.
- Secure the lid on the Instant Pot and set the valve to sealing. Cook the lentils on high pressure for 10-15 minutes. Remember, different types of lentils may have slightly different cook times, so adjust as needed.
- Once the cooking time is up, allow the pressure to
- Remove the bay leaf, give the lentils a good stir.
- To a plate, add the cooked quinoa, raw veggies, and spiced lentils. This recipe pairs very well with vegan caesar salad dressing.
Notes
- Storage:
- Fridge: Store any leftover spiced lentils in an airtight container in the fridge. They'll keep for up to 5 days. To reheat, simply microwave them for a couple of minutes or heat them up in a pot over medium heat.
- Freezer: These lentils freeze well. Let them cool completely, then transfer them to a freezer-safe container or bag. They'll keep for up to 3 months. To reheat, let them thaw in the fridge overnight, then heat in the microwave or in a pot.
- Rewarming: When rewarming your lentils, you might need to add a little bit of water to get them back to their original consistency. Heat them over medium heat on the stovetop or in the microwave, stirring occasionally to ensure they heat evenly.
Nutrition Information
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Calories
306kcal
(15%)
Carbohydrates
51g
(17%)
Protein
15g
(30%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Sodium
177mg
(7%)
Potassium
827mg
(24%)
Fiber
13g
(52%)
Sugar
8g
(16%)
Vitamin A
2050IU
(41%)
Vitamin C
33mg
(37%)
Calcium
114mg
(11%)
Iron
6mg
(33%)
Zinc
3mg
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 15g | 30% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 177mg | 7% |
| Potassium | 827mg | 18% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
| Vitamin A | 2050IU | 41% |
| Vitamin C | 33mg | 37% |
| Calcium | 114mg | 11% |
| Iron | 6mg | 33% |
| Zinc | 3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
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