Lentil Bowl with Hummus (Print View)
Flavored lentils mixed with creamy hummus, spicy chili oil, and fluffy rice for a quick, satisfying meal full of plant-based goodness.
# What You'll Need:
→ Base
01 -
1 veggie bouillon cube
02 -
3 cups of water
03 -
1 cup of green lentils, rinsed thoroughly
→ Aromatics
04 -
Salt and black pepper, as needed
05 -
5 thyme sprigs, leaves stripped off
06 -
1/2 medium red onion, sliced thin
07 -
1/2 teaspoon ground coriander powder
08 -
1 tsp of ground cumin seeds
09 -
Red chili flakes, 1 teaspoon (optional)
10 -
3 garlic cloves, chopped or crushed
11 -
1 tbsp olive oil, split for different uses
→ Vegetables
12 -
A small zucchini, thin sliced (or replace with a bell pepper)
→ For Serving
13 -
Steamed rice
14 -
Chili oil for drizzling
15 -
Prepared hummus (store-bought or homemade)
# Directions:
01 -
In a large pot, mix lentils, bouillon cube, and water. Heat until boiling, then simmer gently for 15-17 minutes until lentils are fully cooked. Strain any leftover liquid and let them cool.
02 -
Heat a big skillet on medium. Pour in half of the olive oil, toss in cumin seeds and chili flakes, and stir them for around a minute to bring out their aroma.
03 -
Toss the thin onion slices into the skillet with a sprinkle of salt. Stir a bit till they soften, adding a little water or broth if needed.
04 -
Throw in crushed garlic and coriander powder, giving it a stir for 60 seconds for a fragrant mix. Add zucchini slices (or bell peppers) and cook until they soften and start browning.
05 -
Stir in the thyme leaves, lentils, and the remaining oil. Cook everything together for 3-4 minutes, ensuring the lentils are well blended in the flavors. Take off the heat and adjust seasoning.
06 -
Layer hummus onto plates, pile the lentils mix on top, and drizzle with chili oil. Offer rice on the side.
# Notes:
01 -
This easy dish combines wholesome lentils and rich spices for a filling, healthy meal.
02 -
Feel free to change zucchini for bell peppers to tweak the flavor and crunch.