Lentil & Veggie Bowl with Lime-Soy Dressing


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What a busy few weeks it’s been. I’ve missed my little space in the blogosphere, but I’m back now, so let’s get down to business. I’ve mentioned before that Steve and I tend to eat relatively healthy with a few splurge meals every now and then—a good balance, if you will. Eating healthy makes you feel all-around good and that’s always a plus in my book.

This Lentil & Veggie Bowl is a feel-good meal that is filling, healthy, and bursting with flavor. Bursting, I tell you. Steve and I took one bite and looked at each other and said this is soooo good. The chewy rice, the hearty lentils, and the fresh veggies—Mmmm! But really, it was the dressing that kicked this veggie bowl up a notch.

Made with only lime juice, soy sauce, and canola oil, the dressing is really simple. Double or triple the dressing recipe if needed for leftovers. The lime juice is what makes this dressing! The tanginess, which has a salt-like undertone, pairs perfectly with the fresh veggies. Am I the only one who thinks lime juice has a salty undertone?

What’s great about this meal is that you can mix and match it any way you’d like. Choose a grain, a legume, and a variety of veggies. The possibilities are endless! For us, we chose what was on sale at Aldi. Easy peasy! Although not pictured here, we added avocado to our bowls and the creamy addition was fantastic and paired perfectly with the lime in the dressing. We also purchased corn for this meal, but somehow I completely forgot to add it in. Another good addition, I’m sure.

You and your family have fun with this meal—build your bowl to your liking and dig in! Don’t forget to make a bit extra for lunch the next day. I know you love leftovers.

Lentil & Veggie Bowl with Lime-Soy Dressing

Yields 4 servings

Ingredients

For the dressing

  • juice of 1 lime
  • ¼ cup soy sauce
  • 1/8 cup canola oil
  • salt and pepper to taste

For the lentil & veggie bowl

  • 1 cup uncooked brown rice
  • 1 cup uncooked green lentils
  • 4 large carrots—peeled and shredded
  • 1 large green pepper—diced
  • 2 medium tomatoes—diced
  • salt and pepper to taste
  • optional: avocado, corn

Directions

For the dressing

Add all of the ingredients to a small mason jar and shake well. Set aside until ready to use.

For the lentil & veggie bowl

Bring 2 cups of water to a boil in a medium pot set over high heat. Once boiling, add the brown rice (and salt, if desired), stir, and cover with lid. Turn heat to low and cook for 45 minutes, or according to package directions. Once cooked, leave the lid on, remove from heat, and let stand 10 minutes. Remove the lid and gently fluff the rice with a fork.

Bring another medium pot of water to a boil. Once boiling, add the lentils and cook for 20-25 minutes, or according to package directions. When tender, drain the lentils in a colander. Set aside until ready to use.

While the rice and lentils cook, prepare your veggies. Peel and shred the carrots using a box grater. Cut the green pepper in half and remove the seeds. Then cut the pepper into strips and dice the strips. Gently cut the tomatoes into a small dice. Set the veggies aside until ready to use.

To Assemble

Add a layer of rice to the bottom of each bowl. Top the rice with a layer of lentils. Divide the veggies evenly between each bowl. Add some lime-soy dressing and stir to combine.

Store leftovers in an airtight container in the refrigerator.

Source

Slightly adapted from Pinch of Yum

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