Green Goddess Lentil Bowl
Method
Make the Green Goddess dressing: Add the parsley, basil, mint, garlic, lemon juice, olive oil, Dijon mustard, Greek yogurt and 1 tablespoon of water to a blender. Blend until smooth and vibrant green. Add another tablespoon of water if needed. Season with salt and black pepper.
Warm the lentils: Place the lentils in a skillet over medium heat and cook for 3–4 minutes until warmed through. Season lightly with salt and pepper.
Build the bowls: Divide the quinoa and spinach between two bowls. Arrange the warm lentils, edamame, cucumber and avocado over the top.
Finish: Drizzle generously with the Green Goddess dressing and scatter with pumpkin seeds. Garnish with a few fresh basil and mint leaves and serve immediately.
Vegan option: Replace the Greek yogurt with 2 tbsp unsweetened soy yogurt or 1 tbsp tahini blended into the dressing. The rest of the recipe is naturally vegan. This vibrant bowl layers earthy lentils and quinoa with protein-rich edamame, creamy avocado and crisp cucumber. The fresh herb dressing gives it a bright, creamy finish while adding parsley, basil and mint for a burst of Mediterranean-inspired flavour.
Nutrition Facts
Per serving
