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Easy Spiced Lentil Bowl Recipe
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Easy Spiced Lentil Bowl Recipe

Easy spiced lentils are super nutricious and delicious. Perfect to meal prep and throw onto a buddha bowl, salad or as a taco filling.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 306 kcal
Course: Lunch, Dinner
Cuisine: Vegan

Ingredients

Spiced Lentils
  • 2 cups brown lentils Or 1 cup dry lentils, canned
  • 1 tablespoon olive oil Extra Virgin
  • 1 tablespoon vegetable bouillon 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 quinoa cook per package instructions, cooked
  • 2 cups red cabbage shredded
  • 1 bunch arugula
  • cucumber sliced
  • caesar dressing vegan

Instructions

    Cup of Yum
  1. 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
  1. Heat a pan over medium-high heat. Then add in the olive oil and lentils. Cook for 1-2 minutes to coat the lentils.
  2. 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.
  3. Add in the lime juice and continue to cook for another 2-3 minutes.
  4. Remove the bay leaves then assemble your bowl.
  5. 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
  1. Start by rinsing your 1 cup of dry lentils under cold water. This removes any dust or debris.
  2. 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.
  3. 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.
  4. 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.
  5. Once the cooking time is up, allow the pressure to
  6. Remove the bay leaf, give the lentils a good stir.
  7. 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

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

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 306

% 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.