This colourful black lentil bowl recipe makes a tasty, comforting and nourishing main meal. Umami rich lentils nestle together with wholesome grains, sweet vegetables and nutritious greens. They're dressed with a herby, zesty and zingy chimichurri parsley sauce that brings everything together in the most delightful way.
Cover the lentils with water and soak for a minimum of two hours, preferably overnight.
125 g black lentils
Drain and rinse thoroughly.
Place the drained lentils in a small to medium sized lidded saucepan and add just enough water to cover them.
Add the herbs and garlic, then bring the pan to the boil. Cover with a lid, lower the temperature and simmer for 20-30 minutes or until the lentils are done. They should be almost soft, but still retain their shape and a bit of bite.
1 bay leaf, 2 sprigs fresh rosemary, 2 cloves garlic, 1 clove black garlic
Add the tamari, stir and simmer for a further minute.
2 tsp tamari (affiliate link)
Remove the bay leaf and serve hot in a bowl with your choice of grain, sweet potato mash and your choice of steamed or boiled greens.
80 g your choice of grain, 1 large sweet potato, 250 g cooked green vegetable of choice
Top with a few spoonfuls of chimichurri sauce.
chimichurri sauce
Notes
If making sweet potato mash, you'll want to get the potatoes baking before you make a start on cooking the lentils.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.