Savoury lentil lunch bowl

If you’re looking for a dish that amps up the fibre, this is it. Lentils are nutrient dense and protein-rich, making it a great choice for lunch. Plus, you’ll never get bored of this dish if you play around with your veggie combinations and spice choices.

INGREDIENTS
¼ to ½ cup dried red lentils (sprouted if desired, or soaked overnight in the fridge)
1-2 cups vegetables (kale, asparagus, broccoli, cauliflower, zucchini, red onion, bok choy, and/or shiitake mushrooms)
1 clove of garlic, minced
¼ tsp sea salt or coconut aminos
Dried thyme, sage, oregano, basil, cumin, or curry powder—whichever flavour you prefer

DIRECTIONS

  1. Boil red lentils as per label instructions (feel free to add some spices into the water while cooking to infuse some extra flavour).
  2. Bake, steam or sauté veggies with your chosen spices.
  3. Once red lentils are cooked and rinsed, add garlic, sea salt (or coconut aminos) and spices of choice.
  4. Top with prepared vegetables and season with sea salt or coconut aminos, black pepper to taste, or your choice of dressing/sauce.
    If you’re looking for a dish that amps up the fibre, this is it. Lentils are nutrient dense and protein-rich, making it a great choice for lunch. Plus, you’ll never get bored of this dish if you play around with your veggie combinations and spice choices.

OPTIONAL TOPPINGS

  • Green onions, cilantro, parsley
  • 1-2 herbed turkey breakfast patties (see Breakfast recipes)
  • ½ chicken breast
Servings
333

3333

333

333

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