Spiced Black Lentil and Rice Bowls

Ali Segersten (author)
Main Dishes Mediterranean Moroccan Legumes Meal Prep Recipe Whole Grain Dish
SPICED BLACK LENTIL AND RICE BOWLS LEMONY CRUCIFEROUS SLAW VEGAN-12
Difficulty
Easy Recipe
Prep Time
15 minutes
Cook Time
50 minutes
Servings
4

I often make these spiced black lentils for weeknight dinners because they are so easy to prepare and make such a nourishing, nutrient-dense meal. My kids love them too! I’ll serve the lentils and rice as a plant-based main dish with this bright, lemony slaw, or add roasted chicken when we want a little extra protein. Each serving provides approximately 30 grams of plant-based protein and 15 grams of fiber!

Rice

1½ cups brown jasmine rice
2½ cups water
1 pinches sea salt

Lentils

1½ cups black beluga lentils rinsed and drained
5 cups water
1 teaspoons ground coriander
1 teaspoons ground cumin
½ teaspoons garlic powder
½ teaspoons cinnamon
½ teaspoons turmeric powder
1 tablespoons extra virgin olive oil
1 teaspoons Herbamare (or sea salt)

Slaw

4 cups thinly sliced green cabbage
1 bunches lacinato kale thinly sliced
1 small sweet onion thinly sliced
1 cups parsley chopped
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
½ teaspoons Herbamare

Other Ingredients

½ cups pumpkin seeds toasted

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