Sautéed Lentil Bowl with Hummus (Print Version)
# Ingredients:
→ Base
01 -
1 cup dry green lentils, rinsed well
02 -
3 cups water
03 -
1 vegetable bouillon cube
→ Aromatics
04 -
1 tbsp extra virgin olive oil, divided
05 -
1 tsp cumin seeds
06 -
1 tsp red pepper flakes (optional)
07 -
1/2 medium red onion, thinly sliced
08 -
3 cloves garlic, sliced or crushed
09 -
1/2 tsp ground coriander
10 -
5 sprigs fresh thyme, leaves removed
11 -
Salt and pepper to taste
→ Vegetables
12 -
1 small zucchini, thinly sliced (or bell pepper)
→ For Serving
13 -
Cooked rice
14 -
Hummus, store-bought or homemade
15 -
Chili oil
# Instructions:
01 -
Combine lentils, water, and bouillon cube in a large saucepan. Bring to a boil, reduce to simmer, and cook for 15-17 minutes until lentils are tender. Drain any excess liquid and set aside.
02 -
Warm a large skillet over medium heat. Add 1/2 tablespoon oil, then add cumin seeds and red pepper flakes. Sauté for 1 minute to toast the spices.
03 -
Add sliced onions with a pinch of salt to the skillet. Sauté until softened, adding a splash of water or vegetable broth as needed to deglaze the pan.
04 -
Add garlic and ground coriander to the skillet, stirring frequently for 1 minute until fragrant. If using zucchini, add it now and sauté until slices begin to brown and soften.
05 -
Add remaining oil, cooked lentils, and thyme leaves to the skillet. Sauté for 3-4 minutes to properly coat the lentils. Remove from heat and adjust salt and pepper to taste.
06 -
Spread a generous amount of hummus on each plate, top with the lentil mixture, and drizzle with chili oil. Serve with rice on the side.
# Notes:
01 -
This quick sautéed lentil bowl combines protein-rich lentils with aromatic spices for a nourishing meal.
02 -
You can substitute zucchini with bell peppers for different flavor and texture.