I have a thing for unique flavor combinations. When I was in middle school, I used to make molasses cookies and dump cayenne pepper in them. Which was delicious—until I went overboard and set my family’s mouths on fire. I also got teased a lot in college for my stash of spices in our dorm’s kitchen. I probably had more money’s worth of spices in my little shelf than anyone else had in dish ware.
Second, I have a fondness for lentils. Back in college, my RD always made yummy lentil salads for us to eat together during our weekly hang out times in her apartment’s kitchen. We ate our little lentil bowls, looked at magazines (Darling and Chickpea Mag), and talked about our favorite podcasts (The Liturgists and Sorta Awesome). The nostalgia over lentils is for real. Also they are wicked cheap, loaded with protein and not hard to cook—so no excuses when it comes to eating healthy here.
This dish is basically the epitome of my love for flavor and lentils. It is also one of my favorite meals to pack in my lunch. It tastes great, cold or warm which makes it easy to pack—and I look like a gourmet chef when I pull it out on lunch break.
Definitely give this one a try and let me know what you think!
Lentil Bowls
Ingredients:
1.5 cup dry lentils
1 medium red onion, diced
1 turnip, diced
1 summer squash, sliced into thin rounds
2 large carrots, sliced into thin rounds
1 Tbsp. coconut oil
Pinch of sea salt
Pinch of pepper
Vinaigrette:*
1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. maple syrup or honey
1 Tbsp. dijon mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1/2 tsp. turmeric
½ tsp ground cardamom
1/4 tsp. cayenne pepper
1/4 tsp. freshly grated nutmeg
¼ tsp. ground cinnamon
Optional Add-Ins:
good-quality cheese (hard, freshly shredded parm is good)
fresh herbs (basil or parsley)
fresh greens (spinach, arugula, or mesclun)
Directions:
1. Preheat your oven to 400 degrees and place cast iron skillet** in oven to heat up. Slice your veggies. After about 10 minutes, carefully remove the skillet from the oven and drizzle the coconut oil into the pan, turning the pan slightly so the oil coats the bottom. Toss the sliced squash and carrots inside the pan and sprinkle with sea salt and pepper. Roast until vegtables until a fork can be interested easily into them- about 15 minutes. Once cooked, let them sit in the cast iron until lentils are ready.
2. In the meantime, rinse lentils well and drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. They should take around 20 minutes. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils results in mush- which will ruin your bowl.
3. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add roasted veggies, diced onion and turnip. If using other add-ins such as herbs, greens, or cheese, wait to add until just before serving.
5. Serve immediately otherwise, let this salad can hang out in the fridge for a couple days.
*No worries if you don’t have all of these spices! I know it is a lot. Obviously it tastes better with the full flavor combo, but it will still be delicious if you cannot find every spice.
**Or you can use a traditional baking pan, just do not place in oven in advance. I love my cast iron and would definitely encourage an investment in some- like these.
This dish is basically the epitome of my love for flavor and lentils. It is also one of my favorite meals to pack in my lunch. It tastes great, cold or warm which makes it easy to pack—and I look like a gourmet chef when I pull it out on lunch break.
Definitely give this one a try and let me know what you think!
Lentil Bowls
Ingredients:
1.5 cup dry lentils
1 medium red onion, diced
1 turnip, diced
1 summer squash, sliced into thin rounds
2 large carrots, sliced into thin rounds
1 Tbsp. coconut oil
Pinch of sea salt
Pinch of pepper
Vinaigrette:*
1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. maple syrup or honey
1 Tbsp. dijon mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1/2 tsp. turmeric
½ tsp ground cardamom
1/4 tsp. cayenne pepper
1/4 tsp. freshly grated nutmeg
¼ tsp. ground cinnamon
Optional Add-Ins:
good-quality cheese (hard, freshly shredded parm is good)
fresh herbs (basil or parsley)
fresh greens (spinach, arugula, or mesclun)
Directions:
1. Preheat your oven to 400 degrees and place cast iron skillet** in oven to heat up. Slice your veggies. After about 10 minutes, carefully remove the skillet from the oven and drizzle the coconut oil into the pan, turning the pan slightly so the oil coats the bottom. Toss the sliced squash and carrots inside the pan and sprinkle with sea salt and pepper. Roast until vegtables until a fork can be interested easily into them- about 15 minutes. Once cooked, let them sit in the cast iron until lentils are ready.
2. In the meantime, rinse lentils well and drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. They should take around 20 minutes. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils results in mush- which will ruin your bowl.
3. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add roasted veggies, diced onion and turnip. If using other add-ins such as herbs, greens, or cheese, wait to add until just before serving.
5. Serve immediately otherwise, let this salad can hang out in the fridge for a couple days.
*No worries if you don’t have all of these spices! I know it is a lot. Obviously it tastes better with the full flavor combo, but it will still be delicious if you cannot find every spice.
**Or you can use a traditional baking pan, just do not place in oven in advance. I love my cast iron and would definitely encourage an investment in some- like these.