Veggie Lentil Bowl
This lentil bowl is a plant-based version of the lentils my mother frequently made for me before I switched to a vegan diet. The new version replaces chicken broth with vegetable stock and chunks of sausage with potatoes, and it’s just as delicious and comforting as the original! (Photo source: Natalie Melendez)
| Yield: 5 servings | Time: 40 minutes |
Ingredients
1 tablespoon olive oil
1 tomato, diced
1/2 onion, diced
2-3 carrots, diced
2-3 zucchinis, diced
2 potatoes, diced
2 cups spinach
2 cups dry lentils
2 tablespoons seasoned vegetable base (such as Better Than Bouillon)
6 cups water (or omit vegetable base and replace with 6 cups of vegetable stock)
1 large bunch of cilantro, chopped
Salt to taste
2 cups cooked rice
Choice of leafy greens
Preparation
In a large pot, heat the canola oil and add the tomato and onion. Sautee for 3-4 minutes on medium heat, then add the water.
Add the carrots, zucchini, potatoes, lentils and vegetable base.
Add salt to taste and give it a quick stir. Cover the pot and let simmer for 25-30 minutes (until lentils are tender) on low heat, stirring occasionally.
Add chopped cilantro and spinach. Stir until the spinach starts to wilt.
Plate the lentils over your rice and leafy greens. Enjoy!
Zero-waste tips
The vegetables in this recipe are customizable. Feel free to swap in any vegetables you need to use up!
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