I’m not sure if it was my inner food stylist that needed to make these lentil and quinoa bowls. Or if there was some sort of biological need for nutrient dense vegetarian food. Or maybe the idea of lemon and coriander just sparked it. I just started thinking about them, and all the other ideas for recipes to share with you got pushed to the pile under my computer monitor awaiting my edits. Sorry gluten-free blondies you’ll have to wait until Friday for your day in the sun.
Whatever the inspiration, I am so glad I dropped everything and made these 30 minute vegetarian bowls. Here’s what I love about them: the lentils are the star of the bowl, and have crazy awesome coriander, dill, lemony flavor balanced with the sweet onion. But the cool part is that the other ingredients are important too for their supporting roles. The coriander lentils are almost too much all on their own. They are like a flavor bomb and could cause palate fatigue all on their own. But arranged into the bowl with the mild nutty quinoa, and the briny contrast of the feta, and the fresh burst of lemon, it all just works.
I used canned lentils so the whole meal could be made on a busy weeknight in 30 minutes. But if you prefer to start with dried lentils that is great, you’ll just need to measure out 1 1/3 cup cooked lentils for this recipe.
What inspires your ideas for recipes?
Have you ever made a composed bowl like this before?
Do you get cravings for certain meals, and drop all plans for other recipes?
Lemon and coriander lentils with dill and sweet onion are arranged in bowls with quinoa, feta and cucumber.
- 1 ½ cup vegetable broth (or water plus a pinch salt)
- ¾ cup rinsed quinoa
- 1 tablespoon coconut oil
- 1 sweet onion, diced
- ¾ teaspoon salt
- 2 teaspoons coriander seeds, broken or crushed in a mortar and pestle
- 1 15 ounce can lentils, drained and rinsed (1 1/3 cups cooked lentils)
- 1 tablespoon lemon juice
- 2 teaspoons chopped fresh dill
- ½ cup crumbled feta cheese, optional
- ½ cucumber, very thinly sliced
- lemon wedges and dill sprigs for garnish
- Bring broth or water to a boil in a medium sauce pan. Add quinoa and return to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the quinoa germ bursts and it is just tender, 18 to 22 minutes.
- Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion and salt and cook, stirring often until the onion is softened and starting to brown, 6 to 8 minutes. Add coriander seeds, and cook, stirring until fragrant, about 30 seconds. Add lentils and lemon juice and cook, stirring often until heated through, 2 to 3 minutes. Remove from heat and stir in chopped dill.
- Arrange bowls by layering cooked quinoa, the lentils, and top with feta, cucumber, dill sprigs and lemon wedges.
17 mg Cholesterol, 0 g Added Sugars