This Crispy Lentil Bowl has just the right balance of saltiness from the feta and sweetness from the tomatoes and peppers! It is a great make-ahead vegetarian lunch option.

I always find lunch a difficult meal to get right. When I am busy with work, I don’t always have the time to make a nutritious meal. In the past, this often lead to me reaching for processed or fast foods. Nowadays I try to meal prep healthy, balanced options like this Crispy Lentil Bowl, so that I can simply grab them when I am hungry.

Ingredients  

Bowl

• 540ml can of lentils, drained and rinsed
• 1 cup quinoa cooked according to the instructions on the packet
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach, chopped
• 1 small bell pepper diced (I used an orange one, but you can use whatever colour you have on hand)
• ¼ cup feta, crumbled
• ¼ cup pumpkin seeds
• ½ tbsp garlic powder
• ½ tbsp smoked paprika
• 1 tbsp extra virgin olive oil
• Salt and pepper

Dressing

• 2 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• ½ tbsp honey
• Salt and pepper to taste

Instructions 

1. Preheat the oven to 375 °F
2. Dry the lentils with paper towel. Mix them with 1tbsp olive oil, the garlic powder and the smoked paprika.
3. Spread the lentils in an even layer on a baking sheet. Bake for 30 minutes, giving the baking sheet a shake half way through. They should be crispy once done.
4. Combine the ingredients for the dressing and whisk until smooth.
5. Divide the quinoa and lentils between two bowls. Add the vegetables, pumpkin seeds and feta. Drizzle with the dressing and enjoy!

Looking for more vegetarian lunch recipe ideas? Here are some more of my favourites:

Spicy Peanut Salad

Warm Autumn Salad

Sweet Potato and Lentil Soup