Lentil Bowl with Hummus (Print View)
Flavorful lentils, creamy hummus, and spicy chili oil come together with rice for a quick, protein-filled dish packed with taste.
# What You'll Need:
→ Base
01 -
3 cups water
02 -
1 vegetable bouillon cube
03 -
1 cup green lentils, rinsed thoroughly
→ Aromatics
04 -
1 tsp red pepper flakes (optional)
05 -
5 sprigs thyme, leaves stripped off
06 -
Salt and black pepper, adjust to preference
07 -
1 tbsp olive oil, split in half
08 -
1/2 medium red onion, finely sliced
09 -
3 garlic cloves, crushed or sliced
10 -
1/2 tsp coriander powder
11 -
1 tsp whole cumin seeds
→ Vegetables
12 -
1 small zucchini, sliced into rounds (or a bell pepper instead)
→ For Serving
13 -
Cooked white or brown rice
14 -
Hummus, homemade or packaged
15 -
Spicy chili oil
# Directions:
01 -
Pour water into a big pot. Toss in the bouillon cube and lentils. Boil, then simmer for 15-17 minutes till tender. Drain leftovers and keep aside.
02 -
Heat a skillet over medium. Add 1/2 tbsp oil, toss in cumin and red chili flakes, and stir for about a minute.
03 -
Add onion slices with a sprinkle of salt. Stir and cook till soft. Splash some broth or water if needed to clean up stuck bits.
04 -
Drop in garlic and coriander. Stir nonstop for about 60 seconds. Add sliced zucchini next if you're using it, and sauté till soft and slightly golden.
05 -
Mix in the rest of the oil, thyme leaves, and cooked lentils. Stir everything together on medium heat for 3-4 minutes. Take off heat and adjust seasoning.
06 -
Spread hummus on a plate, heap on the lentil mixture, and finish with chili oil. Pair it up with rice on the side.
# Notes:
01 -
This quick plate is packed with protein-rich lentils and a medley of fragrant spices.
02 -
Swap zucchini for bell peppers if you prefer a different texture.