Sautéed Lentil Hummus Bowl

This hearty sautéed lentil bowl has been my go-to for quick, nutritious weeknight dinners when I need something satisfying but don't have hours to spend in the kitchen. The combination of earthy lentils with creamy hummus and spicy chili oil creates a perfect balance of flavors and textures.

I discovered this recipe during a particularly busy work week when I needed something nourishing but quick. It has since become my favorite way to use up random vegetables in my crisper drawer while still creating something that feels intentional and delicious.

Ingredients

• Green lentils these humble legumes cook quickly and hold their shape well making them perfect for this dish
• Water the cooking liquid for our lentils use filtered if your tap water has a strong taste
• Vegetable bouillon adds depth of flavor to the lentils as they cook choose low sodium if watching salt intake
• Extra virgin olive oil brings richness and helps carry flavors use a good quality oil for best results
• Cumin seeds these whole spices add warm earthy notes and texture toasting them releases their essential oils
• Red pepper flakes brings a pleasant heat that balances the earthiness of the lentils adjust according to your spice preference
• Red onion adds sweetness and color when sautéed choose firm onions with shiny skins
• Garlic provides aromatic foundation look for firm heads with tight cloves
• Coriander bright citrusy flavor that complements the earthiness of lentils
• Zucchini adds freshness and subtle sweetness choose small to medium zucchini for better flavor
• Fresh thyme brings herbaceous notes that elevate the entire dish use fresh for best results
• Salt and pepper enhances all other flavors in the dish

Step-by-Step Instructions

Cook the Lentils

Add your rinsed lentils to a large saucepan with three cups of water and the bouillon cube. Bring the mixture to a boil over medium high heat then immediately reduce to a gentle simmer. Cook for 15 to 17 minutes stirring occasionally until the lentils are tender but still have a slight bite. Be careful not to overcook them as they can quickly turn mushy. Once done drain any excess liquid and set aside.

Toast the Spices

While the lentils are finishing their cooking time warm a large skillet over medium heat. Add half a tablespoon of olive oil and let it heat until it shimmers slightly. Add the cumin seeds and red pepper flakes to the hot oil and sauté for about a minute until the cumin becomes fragrant and slightly darker. This toasting process is crucial for developing deeper flavor so dont rush this step.

Sauté the Aromatics

Add the thinly sliced red onion to the skillet along with a small pinch of salt which helps draw out moisture. Sauté for about 4 to 5 minutes until the onions have softened and become slightly translucent. If you notice any browned bits sticking to the bottom of the pan add a small splash of water or vegetable broth and scrape them up they contain concentrated flavor.

Build the Flavor Base

Add the garlic and ground coriander to the onions stirring frequently for about a minute. The garlic should become fragrant but not brown which would make it bitter. If using zucchini add it now and continue to sauté until the slices develop some color and soften slightly about 3 minutes. The vegetables should still have some texture.

Combine and Finish

Add the remaining olive oil cooked lentils and fresh thyme leaves to the skillet. Gently fold everything together and continue to sauté for 3 to 4 minutes allowing the lentils to absorb the flavors in the pan. The additional oil at this stage helps carry flavors throughout the dish. Taste and adjust the seasoning with salt and pepper as needed.

Bookmark

The fresh thyme is my secret weapon in this recipe. I grow it in a small pot on my windowsill year round and its bright herbaceous quality cuts through the richness of the lentils and hummus. My partner who was initially skeptical about meatless meals now requests this dish regularly which I consider the ultimate success.

Making It Your Own

This recipe welcomes adaptation based on what you have available. Bell peppers carrots or even spinach work beautifully in place of zucchini. The key is to add heartier vegetables earlier in the cooking process and delicate greens just before serving. I sometimes add roasted sweet potatoes for extra heartiness or a sprinkle of feta cheese for tanginess. Trust your instincts and make it your own.

Serving Suggestions

While this lentil bowl is delicious on its own I find it truly shines when served with additional components. A generous smear of hummus creates a creamy base while a drizzle of chili oil adds visual appeal and a pleasant heat. For a complete meal add a side of fluffy basmati rice or a piece of warm flatbread for scooping. Fresh herbs like cilantro or parsley scattered on top add brightness to the finished dish.

Storage and Reheating

The lentil mixture keeps beautifully in an airtight container in the refrigerator for up to four days making it perfect for meal prep. In fact the flavors continue to develop and improve over time. When reheating add a small splash of water or broth to prevent drying and warm gently on the stovetop or microwave. I recommend storing the hummus and chili oil separately and adding them fresh when serving.

Recipe FAQs

→ Can I use different types of lentils for this dish?

Yes, you can substitute the green lentils with brown lentils, which have a similar cooking time (15-20 minutes). Red or yellow lentils cook faster (about 10 minutes) but will become softer and more like a purée. Black lentils (beluga) would also work well while maintaining their shape and texture.

→ How can I make this dish spicier?

To increase the heat level, add more red pepper flakes to the initial sauté with the cumin seeds, use a spicier chili oil for drizzling, or add a finely diced jalapeño or serrano pepper when cooking the onions. You could also finish the dish with a sprinkle of cayenne pepper or Aleppo pepper flakes.

→ What other vegetables can I add to this lentil bowl?

This versatile dish works well with many vegetables. Try diced bell peppers, sliced mushrooms, chopped kale or spinach, grated carrots, or roasted butternut squash. You can also add cherry tomatoes during the final minutes of cooking for a burst of acidity.

→ Is there a good substitute for hummus in this recipe?

If you don't have hummus, you could use Greek yogurt (regular or plant-based), labneh, baba ganoush, or even a simple tahini sauce. For a different flavor profile, try mashed avocado or a white bean purée seasoned with garlic and lemon.

→ How long will leftovers keep in the refrigerator?

The sautéed lentil mixture will keep well in an airtight container in the refrigerator for 3-4 days. Store the hummus separately and assemble just before serving for the best texture and flavor. The dish can be enjoyed cold, but reheating the lentil mixture in a skillet or microwave will reawaken the aromatic spices.

→ Can I make my own chili oil for this dish?

Absolutely! To make simple chili oil, heat 1/2 cup of neutral oil (like grapeseed or avocado) and add 2-3 tablespoons of red pepper flakes, 1 teaspoon of paprika, and optionally some sliced garlic or ginger. Heat gently for 2-3 minutes, being careful not to burn the spices. Remove from heat, let cool, and strain if desired. Store in an airtight container for up to 2 weeks.