Ingredients with Measurements:
- 1 cup of green lentils
- 2 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 4 cups of mixed greens
- 1 avocado, sliced
- 1/4 cup of chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Mixing spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Rinse the lentils and add them to a large pot with the vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until tender.
2. While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the cumin, smoked paprika, chili powder, salt, and black pepper to the skillet and stir to combine.
4. Add the chopped bell peppers to the skillet and sauté for 5-7 minutes until tender.
5. Once the lentils are cooked, drain any excess liquid and add them to the skillet with the bell peppers. Stir to combine and cook for an additional 2-3 minutes until heated through.
6. Divide the mixed greens between four bowls and top with the lentil and bell pepper mixture.
7. Add sliced avocado to each bowl and sprinkle with chopped cilantro.
8. Serve with lime wedges on the side for squeezing over the top.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 47g
Protein: 17g
Fiber: 18g
Sugar: 8g
Substitutions for ingredients:
- Red and yellow bell peppers can be substituted with any other color bell pepper.
- Mixed greens can be substituted with any leafy green of your choice.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add a can of drained and rinsed black beans to the lentil mixture for extra protein.
- Top with a dollop of plain Greek yogurt or sour cream for added creaminess.
- Add a sprinkle of shredded cheese on top for added flavor.
Tips and tricks:
- Make a big batch of the lentil and bell pepper mixture and use it throughout the week for meal prep.
- Top with additional vegetables such as cherry tomatoes or sliced cucumbers for added crunch.
- Adjust the spice level to your liking by adding more or less chili powder.
Storage instructions:
Store any leftover lentil and bell pepper mixture in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the lentil and bell pepper mixture in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with the mixed greens on the bottom and the lentil and bell pepper mixture on top. Add the avocado slices and cilantro on top for a pop of color.
Garnishes:
Garnish with additional cilantro or sliced jalapeños for added flavor.
Pairings:
Pair with a side of roasted sweet potatoes or a slice of crusty bread for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Crusty bread
- Grilled vegetables
Troubleshooting advice:
- If the lentils are too dry, add a splash of vegetable broth or water to the skillet to loosen them up.
- If the lentils are too wet, drain any excess liquid before adding them to the skillet.
Food safety advice:
Make sure to rinse the lentils thoroughly before cooking to remove any dirt or debris.
Food history:
Lentils have been a staple in many cultures for thousands of years, dating back to ancient times. They are a great source of protein and are often used in vegetarian and vegan dishes.
Flavor profiles:
This dish is spicy and smoky with a hint of sweetness from the bell peppers. The cilantro and lime add a fresh and zesty flavor.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A