Asian Lentil Bowl

I’m back with another super easy to throw together meal. These kind of meals are seriously the backbone of my weekday dinners. I usually gather all ingredients in my fridge/cabinets, stare at it for awhile, and then create something I hope tastes good. So far I haven’t bombed totally yet! This recipe is easy to adapt to whatever vegetables or grains you have on hand, so feel free to make it your own. The sauce is really simple and keeps well so you can save some and use it as a marinade for another meal (which I did with my husband’s dinner the next night!)

Asian Lentil Bowl

photo (10)

  • 1 cup cooked lentils
  • 1/2 cup cooked brown rice (or quinoa)
  • 3 carrots, chopped
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 3 Tbsp soy sauce (you can use coconut aminos or liquid braggs)
  • 1 Tbsp honey
  • 1/2 Tbsp rice vinegar (or white wine vinegar)
  • 1 tsp Chinese Five Spice mix (you can find this in the grocery store in the aisle with Asian/Indian food)

1. To cook your lentils, add 1 cup lentils to 4 cups water and bring to a boil.  Once it’s boiling , lower to a simmer, cover and cook for about 20 minutes.  After 20 minutes, check to see if lentils are cooked to your liking, then drain and let cool a bit.

2. While lentils are cooking add your carrots, onion and garlic to a non-stick skillet and saute 7 to 8 minutes, or until the onion is nice and soft.

3.  In a small bowl mix soy sauce, honey, rice vinegar, and Chinese five spice.  Set aside and add your cooked lentils and brown rice to the vegetable mix. Pour sauce over everything and stir to combine.  Let everything warm up for about 5 minutes. Serve up and enjoy!

This recipe is also another easy one to double and use the leftovers as lunch the next day.  I love meals like that, don’t you?

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