Red Lentil Veggie Bowl Recipe
Not too much.
– Michael Pollan In Defense of Food
I love the simplicity of this quote. This philosophy is gaining more attention, such as with the Meatless Monday campaign that is so popular right now.
I have an awesome plant powered lunch recipe for you below that is super simple and delicious too. Keep reading.
Before I get to the recipe, I want to share some exciting news. Last Monday my passion project, Lunch Bites™, launched during National School Lunch Week!
Lunch Bites™ are lunch box note cards for kids – which happened to win the 1st ever Zing Nutrition Grant! Read more about that here.
I decided at the last minute to attend FNCE this year to accept this award in person at the Nutrition Entrepreneurs Annual Meeting.
I represented Lunch Bites™ with a booth at the Member Market Place. It was fun meeting fellow dietitians and introducing them to these fun and educational lunch box note cards.
On to the Red Lentil Lunch Bowl Recipe:
It’s already time for The Recipe Redux. The theme for October is:
Plant Protein Power Bowls
Packed with protein, fiber and color, plant power bowls are trendy and delicious. Show us the healthy recipe that’s in your bowl.
Today I have a delicious lunch option that is simple to prepare, powered by plant proteins, and is filled with vitamins and minerals. Best of all, you can customize it to work with the veggies that are in your fridge.
There are many reasons to include plant proteins in your diet. Plant based proteins include fiber, antioxidants, and phytochemicals, unlike animal based proteins. Multiple studies have shown that a diet high in plant-based foods is associated with a decreased risk of chronic diseases such as cancer, heart disease, stroke and obesity. A plant-based diet is cheaper and lower in saturated fat and cholesterol.
In 1/4 cup of dry red lentils, there are 130 calories and 10 grams of protein! Consider adding plant protein into your diet regularly.Plant protein power bowls are trending! This Red Lentil & Veggie Bowl is simple, healthy, and… Click To Tweet
- 1 cup red lentils
- 2 1/4 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 cups chopped veggies of choice
- 1 tsp red pepper flakes
- 1 tsp minced garlic
- 1/4 cup Parmesan cheese
- Add red lentils, chicken broth, and salt into medium sauce pan.
- Simmer on low until water is absorbed, about 12 minutes.
- Meanwhile, chop veggies of choice (I used zucchini, carrots, tomatoes, and Brussels sprouts)
- Dish lentils into serving bowls.
- Top with chopped veggies, red pepper flakes, minced garlic, and Parmesan cheese.