Lentil Bowl with Hummus (Printable Version)
Aromatic lentils sautéed with cumin and fresh herbs, served with creamy hummus and spicy chili oil for a complete meal.
# Ingredients:
→ Base
01 -
1 cup dry green lentils, rinsed well
02 -
3 cups water
03 -
1 vegetable bouillon cube
→ Aromatics & Spices
04 -
1 tbsp extra virgin olive oil, divided
05 -
1 tsp cumin seeds
06 -
1 tsp red pepper flakes
07 -
1/2 medium red onion, thinly sliced
08 -
3 cloves garlic, sliced or crushed
09 -
1/2 tsp ground coriander
10 -
5 sprigs fresh thyme, leaves removed
11 -
Salt and freshly ground pepper to taste
→ Vegetables
12 -
1 small zucchini, thinly sliced (or bell pepper)
→ For Serving
13 -
Hummus, for serving
14 -
Chili oil, for drizzling
15 -
Cooked rice, optional
# Steps:
01 -
Combine lentils, water, and bouillon cube in a large saucepan. Bring to a boil, then reduce heat and simmer for 15-17 minutes until lentils are tender. Drain any excess liquid and set aside.
02 -
Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add cumin seeds and red pepper flakes, sautéing for 1 minute until fragrant and toasted.
03 -
Add sliced onions with a pinch of salt to the skillet. Sauté until softened, adding a splash of water or vegetable broth as needed to deglaze the pan.
04 -
Stir in garlic and ground coriander, cooking for 1 minute until fragrant. Add zucchini slices and sauté until they begin to brown and soften.
05 -
Add remaining olive oil, cooked lentils, and thyme leaves to the skillet. Sauté for 3-4 minutes to coat lentils thoroughly with the aromatics. Remove from heat and season with salt and pepper to taste.
06 -
Spread a generous layer of hummus on each plate. Top with the lentil mixture and drizzle with chili oil. Serve with a side of rice if desired.
# Notes:
01 -
For a heartier meal, serve with warm flatbread or pita.
02 -
The lentil mixture keeps well in the refrigerator for up to 3 days.