Lentil Buddha Bowl

lentilNeed something a little more filling to get you through the day. This recipe is guaranteed to keep you fuller and leave you feeling satisfied. I love having my protein first thing in the morning to start my days off with lots of energy and not crashing from breakfast 2 hours after eating it. So sometimes if I really need it,(especially when I know the studio is slammed for the day and I have to teach through lunch) I’ll do a lentil bowl first thing in the morning, only thing if you’re tight on time you have to cook it all the night before. But make a large batch and top it with an egg or piece of Salmon for the perfect lunch or dinner!

  • 2 C lentils
  • 3 C of veg stock (may need a little more)
  • 1 bunch of kale
  • 4 carrots
  • 1 bunch of beets
  • ¼ head of cabbage
  • ½ onion
  • ¼ cup of nori flakes
  • ¼ C pumpkin seeds
  • 2 Shallots
  • 1/2  orange- zested
  • ¼ C olive oil
  • Salt and pepper

 

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Place lentils into a sauce pot add veg stock, season with salt and bring to a boil. Cover and remove from heat until lentils suck up the liquid.
  3. Add all chopped vegetables to a baking pan or dish with olive oil and salt and pepper. Cook for about 30-40 minutes until vegetables are tender.
  4. Place lentils in a bowl, add with cook vegetables. Top with pumpkin needs, nori flakes, and orange zest
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