Lentils are the perfect high-protein, high-fiber food that take on just about any flavor you add to them. I love making lentils on food prep days to add to Buddha bowls and salads throughout the week - plus they will look great in your coconut bowl!
Tip: Store any leftovers in the fridge for up to 4-5 days or in the freezer for up to 1 month.
Lentils
- 2 cups water
- 1 cup of lentils (rinsed and well drained // or canned lentils lightly rinsed and well drained)
Sauce
- 3 cloves garlic
- 1/2 medium onion
- 2 Tbsp tomato paste
- 1 1/2 Tbsp coconut sugar or maple syrup
- 1/2 tsp sea salt
- 1 Tbsp smoked or sweet paprika
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 1 1/2 Tbsp apple cider vinegar
- 3/4 cup fresh chopped parsley
Instructions
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Cook lentils first by bringing water to a boil and adding lentils. Bring back to a boil. Then reduce heat to low and simmer (uncovered) for about 20 minutes or until lentils are tender.
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In the meantime, to a food processor or small blender, add garlic, onion or shallot, tomato paste, coconut sugar, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Mix to thoroughly combine.
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Taste and adjust flavor as needed, adding more tomato paste for depth of flavor, spices for more overall flavor (especially coriander and paprika), cayenne for heat, coconut sugar for sweetness, apple cider vinegar for acidity, or salt for saltiness. Set aside.
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Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix well to combine (see photo).
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Enjoy immediately with your coconut bowl.