Lentil Bowl Chili Oil

This filling lentil dish brings together soft green lentils with bold spices, making a fast and fulfilling meal that works amazingly with smooth hummus and hot chili oil. You'll have this tasty, nutritious bowl ready in just half an hour, packed with deep flavors.

I came up with this dish during a super hectic week when I needed something quick but filling. It's now what I make when friends pop over without warning, and they always ask me how I made it.

Ingredients

• Green lentils: Give a robust bite and nutlike taste while cooking faster than other types
• Vegetable bouillon: Brings richness without making stock from scratch
• Cumin seeds: Add an earthy kick that ground cumin just can't give you
• Red onion: Offers a touch of sweetness that works well with the lentils' earthiness
• Fresh thyme: Adds freshness; pick stems with bright green leaves
• Zucchini: Brings softness and light sweetness; smaller ones taste less bitter
• Hummus: Makes a velvety foundation that ties everything together; grab a good brand or try making it yourself
• Chili oil: Provides essential warmth and depth; try to find one with real chili bits

Cooking Method

Prepare the Lentils:

Put lentils, water, and bouillon in a big pot and bring to a boil. Turn down to a slow simmer and let cook uncovered for 15-17 minutes. They should be soft but still keep their shape, not mushy. Bite one to check – it should be completely soft with no hard center. Drain any extra water and set them aside.

Heat the Spices:

Warm up a big 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, stirring them around for a minute. The cumin will smell amazing and turn a bit darker – this step brings out oils that really boost the flavor.

Cook the Veggies:

Throw 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 see-through. If stuff sticks to the pan, add a spoonful of water to loosen all those tasty bits.

Create the Base:

Add garlic and coriander to the onions, stirring all the time for about a minute. The garlic should smell good but not turn brown, which would make it taste bitter. Add zucchini and cook 2-3 more minutes until it softens and gets slightly browned edges.

Mix Everything:

Put in the rest of the olive oil, cooked lentils, and fresh thyme leaves. Gently mix it all up, letting the lentils warm through and soak up flavors for 3-4 minutes. Taste it and add salt and pepper as needed – it should taste rich but not too strong.

Serve it Up:

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 warm rice to make it a complete meal.

The cumin seeds really make this dish special. I learned about their magic during a cooking class in Morocco, where the teacher made us toast whole spices before grinding them. The taste was so much better that I never went back to pre-ground spices for dishes where they matter most.

Quick Shortcuts

When I'm super rushed, I often grab pre-cooked lentils from the cold section at the store. Just skip the first cooking step and add the lentils straight to the pan after cooking the veggies. This cuts your cooking time in half but keeps most of the great flavor.

Great Combos

This lentil dish goes with lots of things besides rice. Try it with warm flatbread for scooping, or put it on quinoa for extra protein. For a full meal, add some quick-pickled veggies like red cabbage or carrots to cut through the richness with their tangy zip.

Custom Touches

What's great about this dish is how easy it is to change. Use whatever veggies are fresh or in your fridge—bell peppers, spinach, or even baked sweet potatoes work great. For more protein, top it with a poached egg or some crumbled feta if you don't need it to be vegan. The basic spice mix stays delicious no matter what you swap in.

This meal gives you tons of flavor without much work, making it just right for any time you need something good fast.

Recipe Q&A

→ Can other types of lentils work in this meal?

Definitely! Green lentils can be swapped for brown or black varieties, which maintain their shape when cooked. If softer textures are okay, red or yellow lentils can work, though the dish will be creamier.

→ What can I do to make it spicier?

Spice it up by adding extra chili flakes, using a hotter chili oil, or tossing in freshly minced chili peppers with your garlic. A light shake of cayenne also does the trick.

→ Is this meal good for prepping ahead of time?

Yes, it’s great for prep! Store the cooked lentils in the fridge for up to four days and keep the hummus and chili oil in separate containers. Assemble fresh when ready to eat.

→ What are good alternatives for zucchini?

Bell peppers are a great swap, but you could also use mushrooms, spinach, kale, or eggplant, each adding its own flavor and texture to the dish.

→ How can I make this more filling?

Add more protein by topping with an egg, roasting some chickpeas, or swapping rice for a heartier grain like quinoa or farro. Avocado slices can also add healthy fats and richness.

→ Can I make the chili oil myself?

Sure! Heat half a cup of mild oil with two tablespoons of red pepper flakes, a bit of paprika, and optional garlic or Sichuan pepper. Let it gently warm for several minutes, cool, and strain.