Lentil and Veggie Bowl (#279)

Lentil and Veggie Bowl (#279)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 2
• Budget: 3
• Prep Time: 15
• Cook Time: 30
• Total Time: 45
• Meal Type: Breakfast

Diet Types

• Vegan
• Vegetarian
• Dairy-Free
• Plantstrong
• Flexitarian
• DASH
• Pescatarian
• Gluten-Free
• Halal
• Kosher

Equipment

• - Medium pot
• - Medium skillet
• - Measuring cups

Ingredients

1. 1/2 cup dried lentils, rinsed
2. 1 cup water
3. 1 cup mixed veggies (e.g., carrots, zucchini), chopped
4. 1 tablespoon olive oil
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. - In a medium pot, bring water to a boil, add lentils, reduce heat to low, and simmer for 20-25 minutes until tender, then drain.
2. - In a medium skillet over medium heat, heat olive oil, add mixed veggies, salt, and pepper, sautéing until tender, about 5-7 minutes.
3. - Toss lentils with veggies, divide into two bowls, and serve warm.

Storage

Refrigerate in an airtight container for up to 4 days. Reheat in a microwave or serve cold.

Nutrition

• Calories: 260
• Protein: 12g
• Fat: 8g
• Carbs: 36g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A