Easy Lentil Bowls | Feasting At Home

These grain-free Lentil Bowls are so easy, nourishing and delicious! Made with seasoned lentils, fresh seasonal veggies, dark leafy greens, fresh herbs or microgreens, nuts or seeds, avocado, and our favorite tahini sauce!  Vegan, gluten-free and grain-free!

Ingredients in lentil bowsl! These grain-free Lentil Bowls are so nourishing and delicious! Made with seasoned lentils, fresh seasonal veggies, dark leafy greens, fresh herbs or microgreens, nuts or seeds, avocado, and our favorite tahini sauce!  Vegan, gluten-free and grain-free!

Here’s a super easy Lentil Bowl recipe perfect for make-ahead lunches or dinners. It is an older recipe that I revamped a bit for our January plant-based reset. I have been eating for the last couple of days and have realized how much I love it- even looking forward to it!

What I enjoy about this Lentil bowl is how flavorful it is, how full of color, nutrients, and polyphenols it is, and how it feels satiating from all the fiber and protein. It is also very adaptable and can be altered depending on what you have in the fridge or what is in season.

Lentil bowl Ingredients

How to make Lentil Bowls (instructions)

It starts with cooking the lentils. Cook lentils like you would pasta; in ample salted water, until tender. The smaller the lentils the faster they will cook.

Once the lentils are tender (15-25 minutes, depending on their size) drain and season with olive oil, salt, cumin, a pinch of chili flakes, and a squeeze of lemon juice. See recipe card for details.

While the lentils are simmering, make our favorite tahini sauce. You can halve the recipe or use the extras for something else during the week.

seasoning the lentils and a bowl of tahini sauce.

Prep any veggies you want to add. Cut into small pieces or shred. Shredding a few things like carrots, beets or cabbage enhances the overall texture of the bowl- worth it!

Ingredients in lentil bowls.

Begin assembling your lentil bowls with a warm bed of seasoned lentils. Add greens and seasonal veggies. Add any additions like avocado slices, pickled onions, herbs, microgreens, nuts or seeds.

a nourishing vegan lentil bowl.

Scatter with fresh herbs and nuts or seeds, and drizzle with the Tahini Sauce.

Lentil bowls with lots of veggies and tahini sauce.

Dig in! It’s so simple and completely satisfying…..and such a delicious way to get your veggies in.

Expert Tips

  • Batch-cook lentils and freeze some for later. Cooked lentils will keep 4 days in the refrigerator. 
  • If you are short on time, there is no shame in purchasing pre-prepped and shredded veggies at your local Whole Foods salad bar. These should keep in your fridge for 3-4 days. 
  • Feel free to add grains: quinoa, farro, wheat berries, rice, etc. 
  • If cooking for meat eaters, you can always add our chicken shawarma to the bowl!
  • If using lacinato kale, massage it with a little olive oil and a pinch of salt to tenderize it before adding it to the bowl.

More Favorite Bowls

I hope you enjoy this one! So fresh and clean and satisfying- I’ve been eating this for the last 2 days and can’t get enough!




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Lentil Buddha Bowls with fresh seasonal veggies, greens, microgreens, nuts, avocado, fresh herbs and our everyday tahini sauce!  Vegan and GF.


Everyday Tahini Sauce

Lentil Bowl ingredients:

  • 1 1/2 cups dark leafy greens (organic spinach, arugula, kale)
  • 1 cup cauliflower florets, roasted or raw ( or sub broccoli)
  • 1 cup shredded carrots, cabbage or beets (or a mix)
  • 1 bell pepper- thinly sliced, optional
  • 2 tablespoons nuts or seeds; pumpkin seeds, sunflower seeds, almonds, pinenuts, etc.
  • fresh herbs or microgreens– cilantro, flat leaf parsley, mint or dill

Optional additions: sliced avocado, pickled red onions, sauerkraut or beet kraut, or hot sauce.

  1. Cook lentils: Bring 3/4 cup dry lentils to a boil in a medium pot of salted water, and then simmer gently until tender. Drain. Season with salt, cumin, olive oil, chili flakes, and a squeeze of lemon.
  2. Make the Sauce: While the lentils are cooking, make the Tahini Sauce.
  3. Prep veggies: Cut them into small pieces and or shred them. Shredding veggies adds great texture! Feel free to use any leftover roasted veggies.
  4. Assemble the bowls:  Place warm (or chilled) lentils in a bowl. Top with greens, prepped veggies, herbs and/or microgreens. Add any optional additions.
  5. Drizzle generously with tahini sauce. Sprinkle with seeds or nuts.


Lentils can be made ahead and will keep for four days in the refrigerator or can be frozen for later. They can be served warm or chilled. I usually make a double or triple batch.

Prepped veggies will keep 3-4 days in the fridge.

Tahini sauce will keep 4-5 days in the fridge. You can extend its life by adding a tiny splash of AC vinegar.


  • Serving Size: 1 bowl
  • Calories: 454
  • Sugar: 9.9 g
  • Sodium: 76.2 mg
  • Fat: 17.1 g
  • Saturated Fat: 2.7 g
  • Carbohydrates: 58.3 g
  • Fiber: 25.8 g
  • Protein: 23.9 g
  • Cholesterol: 0 mg

Keywords: lentil bowl, vegan lentil bowl, buddha bowl, vegan bowl with lentils, lentil buddha bowl, best lentil recipe, lentil recipes

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