Lentil Goddess Bowl

This recipe is also adapted slightly from a recipe from Oh She Glows. Last week, I had my 3 year old help me make this dish. My patients are always asking how to get their kids to eat healthier. Some of my best suggestions are: 1. Have them help you cook. Teach them what each vegetable is, where it grows, its nutrient content, etc. 2. Serve the new dish along side something they like. In this case, I grilled some mahi maui and served this dish as a side. That way, if they don’t love it, they have other things to fill them up as well, but they still are “served” this dish to try and comment on. 3. I ask my kids if they liked a dish, and what they liked and didn’t like about it. Then I promise to modify it next time so we can try again. Ingredients:

  • 1 cup uncooked green lentils (yield 2 & 3/4 cups cooked) – there are cooked, prepackaged lentil at trader joes.
  • 1/2 tbsp olive oil, for sautéing
  • 1/2 red onion (~1 & 1/3 cups), chopped
  • 3-4 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 large tomato, chopped
  • 3 cups spinach or kale, roughly chopped
  • 1/2 cup fresh parsley, minced
  • 1 batch of Tahini-Lemon Dressing (recipe below)
  • Kosher salt & black pepper, to taste
  • Lemon Wedges & lemon zest, to garnish

Tahini Lemon Dressing: Ingredients:

  • 1/4 cup Tahini
  • 2 garlic cloves
  • 1/4 cup lemon juice (can adjust to taste, original recipe had too much for us)
  • 1/4 cup Nutritional yeast or a bit more, to taste
  • 2-4 tbsp Extra virgin olive oil, to taste
  • 1 tsp kosher salt + freshly ground black pepper, or to taste
  • 3 tbsp water, or as needed

Directions: 1. Cook lentils according to package directions. We usually find the pre packed cooked lentils at Trader Joes and use those. But you can also soak and cook lentils ahead of time (night before) 2. Prepare the tahini-Lemon dressing in food processor/blender. We add all ingredients for dressing to a vitamin and blend away. Adjust water to desired consistency, it will thicken on stove, so make sure it is thin enough to pour. 3. In a large skillet over low-medium heat, add your olive oil and sauté the chopped onion and minced garlic for a few minutes until fragrant. Now add in the chopped red pepper and tomato and sauté for another 7-8 minutes. 4. Stir in the chopped kale or spinach and sauté for another few minutes, just until tender. Stir in the full batch of tahini-Lemon dressing, the cooked & drained grains and lentils, and simmer on low for another few minutes. Remove from heat and stir in the minced parsley. Season with salt and pepper to taste and garnish with lemon wedges and zest. Makes 6 cups. We eat this by itself quite often, but with the kids, we grilled the fish and served with it. This dish makes an EXCELLENT leftover for lunch the next day!!!


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