Veggie Lentil bowls are simple and delicious. They’re healthy and pocket friendly, and are a great option for a quick vegan dinner
When I think of the best meals that I’ve had, they are seldom the ones that were hardest to make. Sometimes they weren’t even homemade. Sitting in my Nana’s kitchen with all my cousins, eating piping hot pizza from the closest mom n’ pop place. (I used to love to pick off the cheese and sauce and only eat the bread. I was five years old, no judgement please.💁 😊)
A plate of rice and beans at a friends house, the summer after my first year at college.
Salads that my mom threw together out of whatever was in the pantry and fridge.
Grilled cheese sandwiches and tomato soup. That was a good one. Jason and I had gone out kayaking on the Neuse outside of Raleigh. We’d gotten a late start and we’d also forgotten that Daylight Savings Time had just ended. Dark fell and we had no flashlights, so we tried to make our way the best we could in the fading light. By the time we were done, we were wet and starving. Since there was no food in the house, Jason swung by the gas station to get a loaf of bread and processed cheese and canned soup. The meal was hot and buttery and filling, and I remember feeling an odd, delirious joy as we ate.
This dish is like all those meals. Simple, comforting, quick.
Unlike most of those meals, this baby is super healthy. I made this at Jason’s request — I didn’t know he liked lentils. It’s always nice to find out little things you didn’t know about your spouse. Well, almost always. But don’t worry, babe. I’d still love you even if you told me you used to do drag shows in Tulsa…..
…..whoops. I got distracted there. Anyways, as I was saying. I made these at Jason’s request quite awhile ago, but I wanted to save it for the new year. Lentils are a popular new year food, and I feel like this dish covers a lot of resolution bases. It’s economical, which is good if your goal is to save money. It’s healthy but filling, which is good for those seeking a cleaner diet. And it comes together quickly, for those who vowed to spend more time with the people they care about. And what better way to spend time with your loved ones than sharing a warm meal?
Happy New Year, all. Let’s make this one count. <3
Salting lentils prior cooking makes them tough, so make sure to use unsalted broth there. You can also substitute 2 tbsp nutritional yeast plus 4 cups of water.
- 1 cup lentils
- 4 medium carrots, peeled and chopped into large chunks
- 4-5 cups of medium-packed kale, chopped/shredded
- 2 cups shredded purple cabbage
- 1/2 cup chopped onion
- 1/2 tsp crushed or grated garlic
- 1 bay leaf
- 1 sliced japapeno
- 4 cups of unsalted veggie broth
- salt to taste
- Place lentils, carrots, cabbage, onion, garlic, bay leaf, and jalapeno in a wide and deep skillet. Cover with broth.
- Place lid over skillet and place over medium heat.
- Cook, stirring occasionally for 25-30 minutes.
- Add kale.
- Cook for an additional 4-5 minutes.
- Add salt to taste.
- Serve with love, and side of avocado and tortilla chips.