Sumac and Lime Lentil Bowl with Spring Vegetables
A vibrant, tangy lentil bowl featuring earthy sumac and zesty lime, topped with fresh spring vegetables and herbs. This protein-packed vegan dish is perfect for a light yet satisfying weeknight dinner.
Ingredients
- 250g dried green lentils, rinsed
- 750ml vegetable stock
- 2 tablespoons olive oil
- 1 red onion, finely diced
- 3 cloves garlic, minced
- 2 teaspoons ground sumac, plus extra for garnish
- 1 teaspoon ground cumin
- Juice of 2 limes
- Zest of 1 lime
- 200g asparagus, trimmed and cut into 3cm pieces
- 150g radishes, thinly sliced
- 1 cucumber, diced
- 100g baby spinach
- 30g fresh mint leaves, roughly chopped
- 30g fresh parsley, roughly chopped
- 2 tablespoons tahini
- Salt and black pepper to taste
Instructions
Add lentils and vegetable stock to a medium saucepan and bring to a boil. Reduce heat and simmer for 20-25 minutes until lentils are tender but still hold their shape. Drain any excess liquid and set aside.
While lentils cook, heat 1 tablespoon olive oil in a frying pan over medium heat. Sauté red onion for 5 minutes until softened, then add garlic and cook for 1 minute until fragrant.
Add the cooked lentils to the pan with sumac, cumin, lime juice, and lime zest. Stir well to combine and season with salt and pepper. Cook for 2-3 minutes to allow flavours to meld.
In a separate pan, heat remaining olive oil over medium-high heat. Add asparagus and sauté for 3-4 minutes until bright green and tender-crisp.
Divide the warm sumac lentils between four bowls. Top with sautéed asparagus, sliced radishes, diced cucumber, and fresh baby spinach.
Drizzle each bowl with tahini, sprinkle with fresh mint, parsley, and an extra pinch of sumac. Serve immediately while lentils are still warm.
Did you make this?
Upload your photo and show how it turned out.
