These grain-free Lentil Bowls are so easy, nourishing and delicious! Made with seasoned lentils, fresh seasonal veggies, dark leafy greens, fresh herbs or microgreens, nuts or seeds, avocado, and our favorite tahini sauce! Vegan, gluten-free and grain-free!
Here’s a super easy Lentil Bowl recipe perfect for make-ahead lunches or dinners. It is an older recipe that I revamped a bit for our January plant-based reset. I have been eating for the last couple of days and have realized how much I love it- even looking forward to it!
What I enjoy about this Lentil bowl is how flavorful it is, how full of color, nutrients, and polyphenols it is, and how it feels satiating from all the fiber and protein. It is also very adaptable and can be altered depending on what you have in the fridge or what is in season.
Lentil bowl Ingredients
- Cooked Lentils- French green lentils, black lentils, brown lentils, or any whole, cooked lentils. We will season these simply with olive oil, salt, cumin, Aleppo chili flakes, and a squeeze of lemon juice.
- Greens: Spinach, arugula, Lacinto kale, or Swiss chard, etc.
- A rainbow of Vegetables: shredded carrots or beets, raw or roasted cauliflower (I used this leftover roasted cauliflower from last night’s dinner), broccoli, bell pepper, cucumber, tomatoes, cabbage, etc.
- Herbs or microgreens: cilantro, mint, dill, basil, Italian parsley, etc.
- Nuts or seeds: toasted slivered almonds, sunflower seeds, hemp hearts, pumpkin seeds, walnuts, etc.
- Tahini Sauce: Make a whole batch and use it for other things! You’ll need tahini paste, olive oil, lemon juice, fresh garlic, salt and pepper)
- Optional additions: Avocado, Pickled Red Onion, fermented sauerkraut or this beet kraut,
How to make Lentil Bowls (instructions)
It starts with cooking the lentils. Cook lentils like you would pasta; in ample salted water, until tender. The smaller the lentils the faster they will cook.
Once the lentils are tender (15-25 minutes, depending on their size) drain and season with olive oil, salt, cumin, a pinch of chili flakes, and a squeeze of lemon juice. See recipe card for details. 
While the lentils are simmering, make our favorite tahini sauce. You can halve the recipe or use the extras for something else during the week.
Prep any veggies you want to add. Cut into small pieces or shred. Shredding a few things like carrots, beets or cabbage enhances the overall texture of the bowl- worth it!
Begin assembling your lentil bowls with a warm bed of seasoned lentils. Add greens and seasonal veggies. Add any additions like avocado slices, pickled onions, herbs, microgreens, nuts or seeds.
Scatter with fresh herbs and nuts or seeds, and drizzle with the Tahini Sauce.
Dig in! It’s so simple and completely satisfying…..and such a delicious way to get your veggies in.
Expert Tips
- Batch-cook lentils and freeze some for later. Cooked lentils will keep 4 days in the refrigerator.
- If you are short on time, there is no shame in purchasing pre-prepped and shredded veggies at your local Whole Foods salad bar. These should keep in your fridge for 3-4 days.
- Feel free to add grains: quinoa, farro, wheat berries, rice, etc.
- If cooking for meat eaters, you can always add our chicken shawarma to the bowl!
- If using lacinato kale, massage it with a little olive oil and a pinch of salt to tenderize it before adding it to the bowl.
More Favorite Bowls
I hope you enjoy this one! So fresh and clean and satisfying- I’ve been eating this for the last 2 days and can’t get enough!
xoxo
Print
Lentil Bowl Recipe
- Prep Time: 20 mins
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 2 bowls
- Category: Bowl, buddha bowl, vegan dinner recie
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Description
Lentil Buddha Bowls with fresh seasonal veggies, greens, microgreens, nuts, avocado, fresh herbs and our everyday tahini sauce! Vegan and GF.
Ingredients
Lentils
- 3/4 cup dry lentils
- 1/4 teaspoon salt
- 1/2 teaspoon cumin
- pinch Aleppo chili flakes
- 2 teaspoons olive oil
- squeeze lemon juice
Lentil Bowl ingredients:
- 1 1/2 cups dark leafy greens (organic spinach, arugula, kale)
- 1 cup cauliflower florets, roasted or raw ( or sub broccoli)
- 1 cup shredded carrots, cabbage or beets (or a mix)
- 1 bell pepper- thinly sliced, optional
- 2 tablespoons nuts or seeds; pumpkin seeds, sunflower seeds, almonds, pinenuts, etc.
- fresh herbs or microgreens– cilantro, flat leaf parsley, mint or dill
Optional additions: sliced avocado, pickled red onions, sauerkraut or beet kraut, or hot sauce.
Instructions
- Cook lentils: Bring 3/4 cup dry lentils to a boil in a medium pot of salted water, and then simmer gently until tender. Drain. Season with salt, cumin, olive oil, chili flakes, and a squeeze of lemon.
- Make the Sauce: While the lentils are cooking, make the Tahini Sauce.
- Prep veggies: Cut them into small pieces and or shred them. Shredding veggies adds great texture! Feel free to use any leftover roasted veggies.
- Assemble the bowls: Place warm (or chilled) lentils in a bowl. Top with greens, prepped veggies, herbs and/or microgreens. Add any optional additions.
- Drizzle generously with tahini sauce. Sprinkle with seeds or nuts.
Notes
Lentils can be made ahead and will keep for four days in the refrigerator or can be frozen for later. They can be served warm or chilled. I usually make a double or triple batch.
Prepped veggies will keep 3-4 days in the fridge.
Tahini sauce will keep 4-5 days in the fridge. You can extend its life by adding a tiny splash of AC vinegar.
Nutrition
- Serving Size: 1 bowl
- Calories: 454
- Sugar: 9.9 g
- Sodium: 76.2 mg
- Fat: 17.1 g
- Saturated Fat: 2.7 g
- Carbohydrates: 58.3 g
- Fiber: 25.8 g
- Protein: 23.9 g
- Cholesterol: 0 mg
I made this tonight. I roasted cauliflower in sumac, cumin and sesame seeds. Cheated and used canned lentils (just rinsed and tossed in what was called for). Made the everyday tahini sauce with zataar. The pickled onions are always amazing. Used arugula as my green along with cucumbers, red peppers and tomatoes. It was sooo refreshing! Excellent!!! Thank you guys!
Perfect Ellie- Sounds super tasty!
This was lovely. The flavors and textures were perfect. The sweetness of bell peppers and little bit of heat in the lentils: just right.
Wonderful to hear!
It was bland, even with the tahini sauce. Ill make this again but do something to spice up the sauce.
Sorry to hear that Mary. Feel free to bump up the seasonings in the lentils, add fresh herbs, pickled onions and hot sauce is good too!
Fabulous! I heated mixed lentils and brown rice, and also broccoli. Topped the greens with this and other veggies including avocado and pickled onions. Tahini sauce was perfect on it. Highly recommend this beautiful and delicious bowl!
Sounds just right Renee!
yum! can’t wait to try this. I LOVE a veggie and grain bowl with tahini! How much water do you use to cook the lentils? thank you xo
Cook the lentils as you would pasta, with ample water.
These were soooo good! Love the tahini sauce.
Great to hear!
I really love all of your vegan & vegetarian recipes! Everyone I have tried has turned out amazing! My one suggestion is to put an overlay title of the recipe & your logo Feasting at Home on the photo so that when we save it on Pinterest we can find it easier later.
Thanks Tracey! I know I should be doing this!
This recipe, like the ones for your other Buddha Bowls, sounds wonderful and looks so attractive. But in mid-winter, knee-deep in snow and -20C, I just can’t. Will try after spring thaw.
Burrr Herta! You could check out the Brothy Soups and Stews for a cozier option!
love your recipes, thanks for sharing.
Thanks so much Marcy!
I looove all of your recipes. I’ve been meaning to comment because I seriously use your website every time I need to cook for myself. Its been a real game changer in helping me eat healthier and being excited about making food for myself and my friends/family!
I made this recipe last night and it was a hit with my family. I roasted the cauliflower with turmeric and cumin then added some brown rice as well. I used almond slivers without time to soak and I used a bottled tahini dressing which was a bit thinner and likely sweeter. Such a simple recipe but suuuuper tasty!
Sounds delicious Carol! And thanks so much for your kind words!
Easy and delicious! Perfect for lunch!
I love how simple and tasty this recipe is… I made it with your everyday tahini sauce- so tasty!
What is the calories in this salad
Just posted- sorry!
I love your blog! you do amazing receips!
I know it is a weird question but I love your flatware, especially the bowls you use. Can you tell me the brand of them or where have you bought them?
Thanks a lot.
So I mainly look for ceramicists on Etsy and instagram for bowls and plates. Hunt around, it’s fun!
I love your blog! you do amazing receips!
I know it is a weird question but I love your flatware, especially the bowls you use. Can you tell me the brand of them or where have you bought them?
Thanks a lot.
This is such a lovely bowl of goodness! So many yummy things in there 😀