Nourish Lentil Bowl
Ingredients
The lentils
-
1½
cups
green lentils, dried
-
2
cups
vegetable broth
-
1
cup
water
The roasted vegetables
-
3
cups
chopped, peeled winter squash
-
1
medium
onion, sliced
-
2
cups
mushrooms, sliced
-
2
cloves
garlic
-
2
tablespoons
extra-virgin olive oil
-
1
tablespoon
balsamic vinegar
-
2
teaspoons
Italian seasoning
-
to taste
salt and black pepper
The toppings
-
2
cups
baby greens
-
1
cup
pomegranate arils
-
½
cup
pecans, coarsely chopped
Instructions
- Cook lentils by boiling broth and water, adding lentils, covering, and cooking until tender.
- Preheat oven to 375°F and arrange chopped squash, onions, mushrooms, and garlic on a baking sheet.
- Mix olive oil, vinegar, Italian seasoning, salt, and pepper, then drizzle over vegetables and toss.
- Roast vegetables in the oven until golden brown and tender.
- Assemble bowls with cooked lentils at the bottom, topped with roasted vegetables, greens, pomegranate arils, and pecans.
- Serve immediately or chill until serving time.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
18g
Total carbohydrates
51g
Total protein
14g
Sodium
89mg
Cholesterol
0mg
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