Lentil Bowl with Hummus

This filling lentil dish mixes soft green lentils with fragrant seasonings, making a fast and fulfilling meal that goes great with smooth hummus and hot chili oil. You can throw it together in just half an hour but still get amazing taste and good nutrition.

I came up with this dish during a super busy week when I needed something quick but filling. Now I make it whenever friends stop by without warning, and they always want me to tell them how I made it.

Ingredients

• Green lentils: Give a substantial bite and nutty taste while being quicker to cook than other types
• Vegetable bouillon: Brings richness without making stock from scratch
• Cumin seeds: Add an earthy warmth that powder just can't deliver
• Red onion: Offers a touch of sweetness that works well with the earthy lentils
• Fresh thyme: Adds freshness; pick bunches with bright green stems
• Zucchini: Gives softness and mild sweetness; smaller ones taste less bitter
• Hummus: Makes a velvety foundation that ties everything together; grab good quality or try homemade
• Chili oil: Brings needed spiciness and depth; try to find one with actual chili bits

Step-by-Step Instructions

Cook the Lentils:

Put lentils, water, and bouillon in a big pot and bring to a boil. Turn down to a light simmer and cook without covering for 15-17 minutes. You want them soft but still shaped, not mushy. Bite one to check - it should be soft all the way through with no hard center. Pour off extra water and set them aside.

Toast the Spices:

Heat a big frying pan over medium heat. Pour in half the olive oil and let it warm up for about 30 seconds until it looks shiny. Toss in cumin seeds and red pepper flakes, keep stirring for a minute. The cumin will smell amazing and get a bit darker; this step really brings out flavors you can't get otherwise.

Sauté the Aromatics:

Put the sliced red onion in with the spices and add a tiny bit of salt. Cook for 3-4 minutes, stirring now and then until onions get soft and a bit see-through. If stuff sticks to the pan, splash in a spoon of water to loosen all those tasty bits.

Build the Flavor Base:

Add garlic and coriander to the onions, stir non-stop for about a minute. The garlic should smell good but not turn brown, which makes it taste bad. Toss in zucchini and cook 2-3 more minutes until it softens and gets light brown edges.

Combine and Finish:

Add the rest of your olive oil, the cooked lentils, and fresh thyme leaves to the pan. Mix everything gently, letting the lentils warm up and soak in the flavors for 3-4 minutes. Taste and add salt and pepper if needed; it should taste good but not too strong.

Plate with Style:

Spread lots of hummus on each plate, making a little dip in the middle. Spoon the hot lentil mix on top, letting it slightly melt into the hummus. Drizzle chili oil over everything and serve with hot rice to make it a complete meal.

The cumin seeds really make this dish special. I learned how amazing they can be during a cooking class in Morocco, where they made us toast whole spices before grinding them. The taste was so much better that I stopped using pre-ground spices in dishes where their flavor really matters.

Speedy Shortcuts

When I'm really rushed, I often grab those ready-to-eat lentils from the cold section at the store. Just skip the first cooking step and throw the lentils in the pan after cooking the veggies. This cuts your cooking time almost in half but keeps most of the good flavor.

Perfect Pairings

This lentil bowl goes great with more than just rice. Try it with warm flatbread for dipping, or over quinoa for extra protein. For a full meal spread, add some quick-pickled veggies like red cabbage or carrots to cut through the richness with their tangy zip.

Make It Your Own

What's great about this dish is how flexible it is. Use whatever veggies are fresh or sitting in your fridge—bell peppers, spinach, or even roasted sweet potatoes work great. Want more protein? Top it with a runny egg or some crumbled feta if you're not going vegan. The basic spice mix tastes good no matter what you swap in.

This meal packs tons of flavor with very little work, making it just right for any time you need something good fast.

Recipe Q&A

→ Can I use other lentils instead?

Of course! Green lentils can be swapped for black or brown ones since they hold their shape. Red or yellow lentils work too, though they will soften and create a creamier texture.

→ How do I make it spicier?

If you want more heat, add extra red pepper flakes, mix in minced chili peppers, or choose a hotter chili oil. You can also sprinkle cayenne on top when serving.

→ Does this work for meal prep?

Yes, it's perfect for prepping! Cook the lentils in advance and store them in the fridge for 4 days. Keep hummus and chili oil separate, then assemble fresh when serving.

→ What can replace zucchinis?

Swap zucchini for bell peppers, mushrooms, spinach, kale, or eggplant. Each choice will bring a different texture and flavor to the dish.

→ How can I make it heavier?

Make it heartier by adding a fried egg, roasted chickpeas, or avocado. Or swap rice for farro, quinoa, or another filling grain!

→ Can I make chili oil at home?

Yes! Combine 1/2 cup neutral oil with 2 tablespoons crushed red pepper, 1 teaspoon paprika, and optional garlic or Sichuan peppercorns. Heat gently for 5 minutes, then strain and cool.