These Mediterranean Lentil Grain Bowls are layered with hummus, brown rice, lentils & veggies. The perfect vegan meal prep lunch or dinner!
Lentils are one of my all time favorite ingredients! They are so versatile and can take on any flavor you need them to. These Mediterranean Lentil Grain Bowls are a great way to use up leftover lentils. The mix of Mediterranean flavors with the brown rice, veggies and hummus is unmatched. The perfect vegan bowl!
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How to Make the Lentils
For me, the easiest way to make lentils is to buy them pre-made. You can usually find cooked lentils in the produce section at the store. By buying them cooked, you cut down on a lot of prep time. But, if you need to, you can also make them from scratch.
To start, heat some oil in a skillet over medium heat. Add the zucchini and cook until browned on both sides.
Push the zucchini to one half of the skillet and to the other half add the sun-dried tomatoes, onion, garlic, Italian seasoning, salt & pepper. Cook for 2 minutes, or until the onion starts to get tender. Toss with the zucchini and add the lentils. Cook for a few minutes, or until warmed through.
Bring it Together
To add some extra zing to the lentils, add some lemon juice and parsley. This will add that pop of brightness and acidity.
To serve, spread some hummus on the bottom of each bowl - yes, we're using pre-made hummus. It is all about ease when it comes to this recipe. Top with cooked brown rice, the lentils and dill. Add some vegan feta & lemon wedges to the side and you are ready to eat!
This can be served warm or at room temp. You can also prep this ahead of time for easy, on-the-go lunches!
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Did you Make this Recipe?
If you made these Mediterranean Lentil Grain Bowls I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
📖 Recipe
Mediterranean Lentil Grain Bowls
Equipment
Ingredients
- 2 tablespoons olive oil plus more if needed
- 1 medium zucchini cut in half moons
- 2 tablespoons sun-dried tomatoes roughly chopped
- ½ red onion diced
- 3 cloves garlic diced
- 2 teaspoons Italian seasoning plus more to taste
- salt & pepper to taste
- 2.5 cups cooked lentils
- ½ lemon juiced, plus more for serving
- 2 tablespoons fresh parsley chopped
- 2 cups cooked brown rice
- hummus
- vegan feta optional
- fresh dill
Instructions
- Heat the oil in a skillet over medium heat. Add the zucchini and cook until browned on both sides.
- Push the zucchini to one half of the skillet and to the other half add the sun-dried tomatoes, onion, garlic, Italian seasoning, salt & pepper. Cook for 2 minutes, or until the onion starts to get tender. Toss with the zucchini and add the lentils. Cook for a few minutes, or until warmed through.
- Add lemon juice and parsley. Taste and adjust seasonings as needed.
- To serve, spread some hummus on the bottom of each bowl. Top with brown rice, the lentils, vegan feta and dill. Serve with lemon wedges on the side.
Video
Nutrition
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