Lenten Bowl with Lentils, Rice, Avocado, and Vegetables
Ingredients
For the Lentils:
- 1 cup small brown lentils rinsed and drained
- 2 cups water or vegetable broth
- Salt to taste
For the Brown Rice:
- 1 cup brown rice
- 2 cups water
- Salt to taste
- For the Sautéed Carrots:
- 2 medium carrots peeled and sliced
- 1 tablespoon olive oil
- 1 clove garlic minced
- Salt and pepper to taste
- A pinch of cumin or paprika for extra flavor
For the Salad:
- 1 large cucumber sliced
- 1 cup cherry tomatoes halved
- Fresh parsley or cilantro chopped (for garnish)
For the Dressing:
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Optional: A pinch of sumac or za’atar for Mediterranean flavor
- Optional Toppings:
- 1/2 avocado sliced
- 2 – 3 pickled pepperoncini peppers
Instructions
Cook the Lentils:
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In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat to a simmer. Cook for about 20–25 minutes or until the lentils are tender.
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Season with salt to taste.
Cook the Brown Rice:
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In another saucepan, combine brown rice and water. Bring to a boil, then reduce heat to low and cover. Cook for about 20–25 minutes or until the rice is tender and fluffy. Season with salt to taste.
Sauté the Carrots:
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Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add sliced carrots and cook for about 5–7 minutes or until they are tender and slightly caramelized. Season with salt, pepper, and any additional spices (like cumin or paprika).
Prepare the Salad:
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Slice the cucumber and avocado and halve the cherry tomatoes. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing. Add a pinch of sumac or za’atar if desired.
Assemble the Bowl:
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Divide cooked brown rice into bowls. Add a scoop of cooked lentils next to the rice. Arrange sautéed carrots alongside the lentils. Add sliced cucumber and cherry tomatoes next to the carrots or rice. Add the pepperoncini peppers and avocado slices.
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Drizzle with the Lemon Dressing and Garnish: Drizzle the lemon dressing over the bowl and garnish with chopped parsley or cilantro.
