Description
A delicious and nutritious dinner option packed with high fiber lentils, fresh vegetables, and flavorful spices.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup corn
- Fresh cilantro for garnish
Instructions
- Rinse the lentils under cold water and drain.
- In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add bell pepper, cumin, chili powder, salt, and pepper. Cook for another 5 minutes.
- Stir in cooked lentils and corn, mixing well. Cook for an additional 5 minutes.
- Serve the lentil mixture in bowls, topped with avocado, cherry tomatoes, and cilantro.
Notes
- Feel free to customize with your favorite toppings.
- This dish can be made ahead and stored in the fridge for up to 3 days.
- For a spicier kick, add jalapeños or hot sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 18g
- Protein: 15g
- Cholesterol: 0mg
Keywords: High Fiber, Lentil, Taco Bowls, Vegan, Dinner