Cumin-Spiced Lentil Bowls

Name: Cumin-Spiced Lentil Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Middle Eastern
Ingredients: 1.25 cup brown lentils (dry, rinsed); 1 cup quinoa (dry, rinsed); 4.5 cup water; 0.5 cup pepitas (raw pumpkin seeds); 1.5 teaspoon ground cumin; 1 teaspoon ground coriander; 2 tablespoon olive oil (extra virgin); 3 tablespoon tahini; 2 tablespoon lime juice (fresh); 3 Roma tomatoes (diced); 1 cucumber (diced); 0.25 cup fresh parsley (chopped); 1 teaspoon salt

Warm brown lentils and quinoa seasoned with cumin and coriander, topped with diced tomatoes, cucumbers, pepitas, and a light tahini drizzle.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: Middle Eastern
Difficulty: Easy
Cost: $1.99/serving

Dietary

Gluten-Free
Vegan
Vegetarian
Pescatarian
Low-Cholesterol
Dairy-Free
Nut-Free
Egg-Free
Soy-Free
High-Fiber
Low-Sugar
Low-Saturated-Fat
Low-Calorie

Ingredients

1.25 cup brown lentils (dry, rinsed)
1 cup quinoa (dry, rinsed)
4.5 cup water
0.5 cup pepitas (raw pumpkin seeds)
1.5 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoon olive oil (extra virgin)
3 tablespoon tahini
2 tablespoon lime juice (fresh)
3 Roma tomatoes (diced)
1 cucumber (diced)
0.25 cup fresh parsley (chopped)
1 teaspoon salt

Instructions

In a pot, simmer brown lentils and quinoa in 4 1/2 cups water with 1/2 tsp salt for 15 minutes until tender.
Drain excess water from cooked lentils and quinoa, then stir in ground cumin, ground coriander, olive oil, and remaining 1/2 tsp salt.
Whisk tahini, lime juice, and 2 tbsp warm water in a small bowl until smooth.
Divide warm lentil quinoa mix into bowls. Top with diced Roma tomatoes, diced cucumber, raw pepitas, and fresh parsley.
Drizzle with tahini dressing and serve warm.

Notes

Toast pepitas in a dry pan for 2 minutes for extra crunch if desired.

Nutrition (per serving)

Calories: 447
Protein: 22.8 g
Carbohydrates: 63.4 g
Fat: 19.4 g
Fiber: 10 g
Sodium: 559 mg
Saturated Fat: 2.5 g
Sugar: 5.3 g