Lentil Bowl: Easy and Versatile Meditteranian style
Prep Time
10 mins
Cook Time
10 mins
Servings: 2
Author: Louise-Claire Cayzer
  • Lentils:: either 2 cups cooked or 1 pack pre-cooked
  • Allium:: either Garlic , Shallots, Chives or Spring Onions
  • Tomatoes or Peppers:: Either fresh or roasted.
  • Herbs :: such as parsley , oregano, thyme, rosemary, basil. Use dried or fresh.
  • Chilli:: either fresh or mild powdered
  • Greens:: such as Rocket , Asparagus, Spinach, Broccoli, Watercress
  • A little oil such as Olive Oil
  • Salt & Pepper
  • Optional Extras: a dash of wine- white or red. A sprinkle of feta or halloumi
  1. Slick a pan with oil & soften the Allium. Add the lentils and fresh chilli if using.
  2. Add a tiny bit of water, or wine if you are using.
  3. Cook gently until heated through & add dried herbs if using then add the tomatoes and/or peppers.
  4. If you are using Broccoli or Asparagus, steam it or stir fry it.
  5. Otherwise, mix through the spinach, rocket or watercress. If you're using fresh herbs, add them in here too.
  6. If you want to sprinkle some cheese over, do so now
  7. Serve with some crusty bread, or just on it's own.