Lemon Herb Lentil Bowls

Name: Lemon Herb Lentil Bowls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 0.5 cup brown or green lentils; 2 cup water; 1 tablespoon olive oil; 2 carrots (medium, peeled and sliced into 1/2-inch rounds); 0.5 teaspoon ground cumin; 0.25 teaspoon paprika; 0.67 cup white rice (uncooked); 0.5 lemon (small, juiced); 2 tablespoon fresh parsley (chopped); 0.75 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground)

Flavorful, protein-packed lentils infused with lemon and herbs, served with fluffy rice and tender roasted carrots for a nourishing and complete meal.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 2
Cuisine: Mediterranean
Difficulty: Easy
Cost: $0.94/serving

Dietary

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

Ingredients

0.5 cup brown or green lentils
2 cup water
1 tablespoon olive oil
2 carrots (medium, peeled and sliced into 1/2-inch rounds)
0.5 teaspoon ground cumin
0.25 teaspoon paprika
0.67 cup white rice (uncooked)
0.5 lemon (small, juiced)
2 tablespoon fresh parsley (chopped)
0.75 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)

Instructions

Preheat oven to 400°F (200°C). On a baking sheet, toss the sliced carrot with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway.
Rinse the lentils thoroughly. In a medium saucepan, combine the rinsed lentils with 2 cups water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender. Drain any excess liquid.
While lentils and carrots cook, prepare the white rice according to package directions.
In a small bowl, whisk together the lemon juice, remaining 1/2 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper, ground cumin, and paprika.
Once lentils are cooked, transfer them to a bowl. Stir in the lemon herb dressing and fresh parsley. Taste and adjust seasoning if needed.
Divide the cooked white rice among two bowls. Top with the lemon herb lentils and roasted carrots. Serve warm.

Notes

If you prefer a little spice, a pinch of red pepper flakes can be added to the lentils with the herbs.

Nutrition (per serving)

Calories: 328
Protein: 15.1 g
Carbohydrates: 56.2 g
Fat: 7.3 g
Fiber: 8.5 g
Sodium: 940 mg
Saturated Fat: 1 g
Sugar: 5.2 g