Ingredients
For the Lentils
- 1 cup dried lentils (green or brown), rinsed
- 2 cups vegetable broth (or water)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- Salt and black pepper to taste
- 1/4 cup tomato sauce
For the Pickled Red Onions
- 1 medium red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
For the Bowl
- 1 avocado, sliced
- 1/2 cup fresh cilantro leaves, chopped
- 1 cup cooked rice, quinoa, or greens (base of choice)
Instructions
Prepare the Lentils:
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed lentils, reduce heat, and simmer for 20-25 minutes until tender but not mushy. Drain if needed.
While the lentils cook, heat olive oil in a skillet over medium heat. Sauté diced onion and garlic until fragrant and translucent, about 3-4 minutes.
Add cumin, smoked paprika, cayenne, salt, and pepper to the skillet. Stir for 30 seconds to toast the spices.
Mix in the cooked lentils and tomato sauce. Simmer for 5 minutes, allowing flavors to meld. Adjust seasoning as needed.
Pickle the Red Onions:
Combine vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer, then pour over the sliced red onions in a heatproof jar.
Let the onions sit for at least 15 minutes before using.
Assemble & Enjoy!
Add a base of rice, quinoa, or greens to your bowl.
Top with a generous scoop of spicy lentils.
Add sliced avocado, pickled red onions, and fresh cilantro.
Drizzle with olive oil or a squeeze of lime for extra flavor. This bowl is satisfying, nutrient-packed, and bursting with bold, spicy flavors!
