Lentil & Kale Power Bowl
A nutritious and hearty bowl packed with lentils, kale, and a tangy lemon dressing.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 1 cup cooked lentils
- 2 cups chopped kale
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1 clove garlic, minced
- Salt and pepper to taste
Nutrition Facts
Share this Recipe
Instructions
Cook the lentils: Rinse 1/2 cup dry lentils and cook according to package instructions until tender. Drain and set aside.
Prepare the kale: Remove the stems from the kale leaves and chop them into bite-sized pieces. Massage the kale with a pinch of salt and 1 tbsp olive oil to soften it.
Make the dressing: In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, minced garlic, and a pinch of salt and pepper.
Assemble the bowl: In a large bowl, combine the cooked lentils, massaged kale, cherry tomatoes, and red onion.
Drizzle the dressing over the bowl and toss gently to coat all ingredients evenly.
Garnish with crumbled feta cheese and serve immediately.
Chef's Tips
- Meal Prep: Cook a large batch of lentils and store them in the fridge for quick meals throughout the week.
- Protein Boost: Add grilled chicken, tofu, or a boiled egg for extra protein.
- Nutty Crunch: Top with toasted almonds or walnuts for added texture and flavor.
- Vegan Option: Skip the feta cheese or use a dairy-free alternative.
- Extra Greens: Add avocado slices or cucumber for more freshness.
