Zesty Lemon Herb Lentil Bowls Recipe

About this recipe

Bright and flavorful dish featuring protein-packed lentils, fresh vegetables, and a zesty lemon herb dressing. Perfect for a light yet satisfying lunch.

Ingredients

• - Schwartz Flat Leaf Parsley
• 1 Kg Green Lentils, 1Kg
• - Biona Organic Whole Cherry Tomatoes
• - Grilled Zucchini In Olive Oil
• 600G Picard Organic Spinach Leaves
• - Sunita Lemon Juice Organic
• 1 L Olive Oil – Organic
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole
• - Mccormick Cumin Powder

Instructions

1. 1. Rinse the green lentils thoroughly under cold water to remove any debris.
2. 2. Cook the lentils in a pot with 600 ml of water and a pinch of salt for 20-25 minutes until tender.
3. 3. While the lentils cook, chop the cherry tomatoes in halves and dice the zucchini into small cubes.
4. 4. Heat 1 tablespoon of olive oil in a pan, and sauté the zucchini cubes for 5-7 minutes until they are lightly golden.
5. 5. Wash and dry the spinach leaves and parsley, then chop the parsley finely.
6. 6. In a small bowl, whisk together lemon juice, 1 tablespoon of olive oil, cumin powder, black pepper, and remaining salt.
7. 7. Once the lentils are cooked, drain any excess water and let them cool slightly for 5 minutes.
8. 8. In a large mixing bowl, combine the cooked lentils, sautéed zucchini, cherry tomatoes, spinach leaves, and parsley.
9. 9. Pour the lemon herb dressing over the lentil mixture and toss gently to coat everything evenly.
10. 10. Divide the lentil salad into two serving bowls and garnish with a sprinkle of extra parsley if desired.