Greek Lentil Bowl

These bowls, wow. I haven’t made lentils in a while because no one in my house like them, can you believe it? They’re virtually tasteless, all you have to do is know how to dress them up. If making them taste however you want isn’t enough to encourage you to make them then maybe all the health benefits will! Lentils are high in protein and fiber, low in fat, loaded with folate and B vitamin that help repair and grow cells. They really stick to your ribs so no need to worry about being hungry soon after dinner. They’re a health food most people can get behind because they’re easy and good for you. This recipe, like most of mine, is completely customizable based on your likes. I used brown lentils for my base and topped them with:

  • chicken
  • carrots
  • onion
  • olives
  • avocado
  • crispy chickpeas
  • roasted brussels sprouts

and finally drizzled it with homemade Greek dressing. Which, by the way, is the almost literal cherry on top. You can change up the toppings, the vegetables, the protein! I’m just laying out the inspiration and dressing for you, the rest is up to you. I threw this together so quickly with the help of some leftovers I had in the fridge, you can’t go wrong!

Greek Lentil Bowls
Serves 4

4 cups cooked brown lentils (about 2 cups dried)
1 cup cooked chicken, chopped
1/2 cup roasted brussels
1/2 carrots (I made mine fancy shaved with the peeler!)
1/2 cup roasted chickpeas*
Kalamata olives, pitted
Red onion, sliced
Avocado, sliced
1/2 cup Greek dressing (recipe below)

The only tip you need when cooking lentils is to rinse them before covering them with cold water and adding some salt. They cook for about 20-25 minutes of simmering uncovered. Drain any leftover liquid and keep a close eye on them, if they seem to be drying out add some hot water to continue cooking until tender. You’ll notice that the lentils begin to split when cooked through.

Greek Dressing
I made this in a jar with a tight-fitting lid so I could shake it up. You can also whisk to emulsify.

1 lemon, juiced
1/4 cup red wine vinegar
1 tsp dried oregano
1 small garlic clove, grated
1 tsp fresh mint, chopped
1/2 tsp ground cumin
1 tsp salt
1/4 cup olive oil

Add all the ingredients to a jar with a tight-fitting lid and shake like it’s your job. Store any remaining dressing in the fridge for up to two weeks. If you don’t have a jar simply add all the ingredients to a bowl except for the oil. Drizzle the oil in slowly while whisking vigorously to emulsify.

Chickpeas
1 can of chickpeas, drained (save the liquid for a recipe coming soon!)*
1tsp smoked paprika
1/2 tsp salt
1/2 tsp onion powder
2 tsp olive oil

Roast at 400F for 30 minutes!

Assembly
Basically just throw everything together and dig in!! This can be served warm, at room temperature or cold from the fridge, I’m telling you it’s fool-proof! Enjoy!
*I removed the skins from each individual chickpea. It is time consuming and you don’t have to do it. BUT you will have a more uniformed crispiness to your chickpeas if you do this. Sometimes moisture can get trapped in between the pea and skin and that keeps them from getting to the level of crispiness we’re going for here. 

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