Refuel and Re-energize With This Yogi Lentil Bowl

September 16th, 2015

Protein-packed lentils and quinoa form the base for this warming vegetable bowl. A bright carrot-beet slaw and fresh mint complete the grounding dish.

Yogi Lentil Bowl

Yield: 4 servings
Active Time: 25 minutes
Total Time: 35 minutes

1 cup red lentils, washed
1 tablespoon coconut oil
1 red onion
2 cloves garlic
1 1/2 teaspoons ginger powder
1 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon onion powder
2 tablespoons honey
2 tablespoons lemon juice
1 1/2 tablespoons liquid aminos
2 cups chopped Roma tomatoes

2 carrots, peeled
1/2 beet, peeled
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon Maldon salt
1 tablespoon raw honey
3 tablespoons sunflower seeds
1 bunch mint, chopped

3 cups cooked quinoa

Place lentils and 2 cups water into a medium pot and bring to a boil. Reduce heat and simmer until lentils are soft, about 25 minutes.

Heat oil in a large skillet and add sliced red onion. Lower heat and cook for a few minutes until the onions have softened and begin to caramelize. Add garlic, ginger, turmeric, chili powder, curry powder, and onion powder, and stir until fragrant. Add in honey, lemon juice, and liquid aminos and cook for 1 minute. Stir in chopped tomatoes and cook another 4 minutes until tomatoes have softened. Drain any excess water from lentils and stir lentils into tomato mixture. Let flavors meld and test the seasoning.

Meanwhile, grate carrots and beet into a small bowl and mix with lemon juice, olive oil, salt, and honey. Stir in sunflower seeds and mint.

Serve in bowls over cooked quinoa with a dollop of lemony carrot slaw on top.

Photo credit: Paul Delmont

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Merce MuseThrive Market Food Editor

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