The recipe makes two servings, so if you’d like to make some more, make sure to adjust it. Cooking these might look like a big undertaking, but the bowls are pretty easy to make when you have cooked lentils.

These spiced lentil bowls are filling, delicious, naturally rich in fiber, protein folate, iron and magnesium. All things that your body wants to use! And they’re gluten-free and vegan as well.

Now, let’s see what we have here:

Spiced Lentil Bowls Ingredients

There are three different “parts”:

Lentils. As mentioned I had cooked lentils, mushrooms and other vegetables. So I decided to bring them together and use them as the “meat” or protein source of the recipe.

Salad Base. Lately I’ve been really trying to up my raw vegetable intake, so I made a huge salad and used it as the bed for these lentils. Lentils don’t really like laying on hard and cold surfaces like plates or bowls. They need some cushion. That’s why you either use them in soups or lay them on a bed of roses or salad as we learned a long time ago from Bon Jovi.

Tzatziki and Avocado. There aren’t many occasions when I skip eating tzatziki. Avocado…meh, I could go without it. But tzatziki sauce is a must. I made the dairy-free version and even skipped the cucumber, but it was still there, filling the air with garlic.

How To Make These Spiced Lentil Bowls

To make these spiced lentil bowls you’ll need to have some cooked lentils before. I often make a batch ahead for the week and use it in different lentil recipes like these wraps or in soups. If you don’t have any, cook according to package instructions and continue with these steps. You’ll need drained, cooked lentils.

The first step is to make the things that are cold. I prefer eating my lentils warm, so let’s start with the salad and tzatziki and we’ll make the lentils next (this is a great opportunity to boil lentils if you don’t have any). So, wash and chop lettuce, cabbage, arugula, dill, red onion, radishes, parsley. Then toss with flax oil (or olive oil), lemon juice as well as salt and pepper to taste.

Additionally for the bowls, cut a cucumber, an avocado, some more red onion and prepare the tzatziki. If you don’t feel like soaking cashews, you can also just mix (vegan) yogurt, garlic and salt or use whichever garlic-based sauce you like.

Now for the lentils. Chop the mushrooms, onion, carrots and chili pepper, parsley and mince the garlic. Then saute the mushrooms with onion and olive oil. Add in the mint, chili powder, thinly chopped chili pepper and the carrot. Stir for 2-3 minutes until there’s no water coming out of the mushrooms (if there is any).

Then add in the cooked lentils, parsley and garlic. Make sure to not over-stir, otherwise the tender lentils will get mushy. Lastly, add salt and pepper to taste and turn off after 2-3 minutes.

Assemble the bowls with salad as the base, then lentils, tzatziki, cucumber, olives, red onion and avocado.

Enjoy immediately!

More Options

You basically can change anything you don’t like about these spiced lentil bowls:

• use another salad
• prep a different garlic sauce (tahini or yogurt-based will do as well)
• add other spices to the lentils and omit or add whatever vegetables you want

If you want to make these ahead for the week, adjust the lentil recipe for however many servings you need. Then store the lentils in an airtight container in the fridge. Prep the tzatziki. Make the salad and assemble everything when it’s time to eat.

More Healthy Lentil Recipes

Well, I hope you love these Spiced Lentil Bowls! For more healthy recipes using lentils, give these a try:

Yield: 2

Spiced Lentil Bowls

Spiced Lentil Bowls with salad, avocado and tzatziki! This is a tasty lentil recipe for lunch or dinner that is rich in folate, magnesium, iron, fiber as well as protein. A great meatless dinner idea that you can easily meal prep!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

Lentils

• 1 1/2 cup cooked lentils
• 2 button mushrooms, thinly chopped
• 1/2 small onion, thinly chopped
• 2 cloves of garlic
• 1 carrot, thinly chopped
• 1 tsp chili powder (or as desired)
• 1-2 tbsp parsley, thinly chopped
• 1 tbsp olive oil
• 2 tsp mint, dried
• 1/2 fresh red chili pepper

Salad

• 2 cups lettuce, thinly chopped
• 2 cups cabbage, thinly chopped
• 1 tbsp chopped dill
• 1 cup radishes, chopped
• 1/2 small red onion, thinly chopped
• 1/2 cup arugula
• 2 tbsp thinly chopped parsley
• 1 tbsp flax oil
• 1 tbsp lemon, juice of
• Salt and pepper

Additionally

• 1/2 avocado, ripe
• 2 tbsp tzatziki
• 1 cucumber, chopped
• 2 tbsp olives, thinly chopped
• 1 tbsp red onion, chopped

Instructions

1. Tzatziki and Salad: The first step is to make the things that are cold. I prefer my lentils warm, so let’s start with the salad and tzatziki. Wash and chop lettuce, cabbage, arugula, dill, red onion, radishes, parsley. Then toss with flax oil (or olive oil), lemon juice as well as salt and pepper to taste.
2. Additionally: Cut a cucumber, an avocado, some more red onion and prepare the tzatziki. If you don’t feel like soaking cashews, you can also just mix (vegan) yogurt, garlic and salt or use whichever garlic-based sauce you like.
3. Lentils: Chop the mushrooms, onion, carrots and chili pepper, parsley and mince the garlic for the lentils. Then saute the mushrooms with onion and olive oil. Add in the mint, chili powder, thinly chopped chili pepper and the carrot. Stir for 2-3 minutes until there’s no water coming out of the mushrooms (if there is any).
4. Then add in the cooked lentils, parsley and garlic. Make sure to not over-stir, otherwise the tender lentils can get mushy. Lastly, add salt and pepper to taste and turn off after 2-3 minutes.
5. Assemble the bowls with salad as the base, then lentils, tzatziki, cucumber, olives, red onion and avocado.

Notes

You’ll need to have some cooked lentils before, to make it easier, make a batch ahead for the week and use it in different lentil recipes. If you don’t have any cooked lentils, cook according to package instructions and continue as described in the recipe. You’ll need drained, cooked lentils.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 507Total Fat: 25gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 1mgSodium: 353mgCarbohydrates: 60gFiber: 24gSugar: 14gProtein: 20g