Ingredients
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For the lentils:
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1/2 cup green lentils
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2 cups water
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1 small onion, thinly sliced
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1 carrot, peeled and cut into matchsticks
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1 celery stalk, chopped
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1 tablespoon minced fresh ginger
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon garam masala
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Salt and black pepper to taste
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For the slaw:
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1 large daikon radish, peeled and julienned
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1 small purple cabbage, shredded
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1/2 English cucumber, seeded and thinly sliced
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1/4 red bell pepper, thinly sliced
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1/4 cup unsweetened coconut flakes (optional)
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1 tablespoon rice vinegar
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1 tablespoon apple cider vinegar
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1 teaspoon sesame oil
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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For the sauce:
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1/4 cup plain non-dairy yogurt
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1 tablespoon rice vinegar
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1 tablespoon honey
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon ground cumin
Directions
Sub-Title: A hearty and flavorful vegetarian dinner that’s inspired by Korean cuisine!
Ingredients:
* For the lentils:
* 1/2 cup green lentils
* 2 cups water
* 1 small onion, thinly sliced
* 1 carrot, peeled and cut into matchsticks
* 1 celery stalk, chopped
* 1 tablespoon minced fresh ginger
* 1 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/2 teaspoon garam masala
* Salt and black pepper to taste
For the slaw:
* 1 large daikon radish, peeled and julienned
* 1 small purple cabbage, shredded
* 1/2 English cucumber, seeded and thinly sliced
* 1/4 red bell pepper, thinly sliced
* 1/4 cup unsweetened coconut flakes (optional)
* 1 tablespoon rice vinegar
* 1 tablespoon apple cider vinegar
* 1 teaspoon sesame oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
For the sauce:
* 1/4 cup plain non-dairy yogurt
* 1 tablespoon rice vinegar
* 1 tablespoon honey
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon ground cumin
Instructions:
Step 1: Prepare the lentils
– Rinse and sort through the lentils to remove any debris. Place them in a medium bowl and cover with 2 inches of water. Set aside while you prepare the rest of the meal.
Step 2: Make the crunchy slaw
– In a large mixing bowl, combine the julienned daikon, shredded purple cabbage, and sliced cucumber. Mix well.
– Add the optional coconut flakes, rice vinegar, apple cider vinegar, sesame oil, salt, and pepper. Toss until everything is evenly coated. Cover and refrigerate until ready to assemble the bowls.
Step 3: Assemble the bowls
– Divide the cooked lentils among four serving bowls. Top each with about 1/2 cup of the slaw mixture.
– To make the creamy and spicy sauce, whisk together all the ingredients in a small bowl until smooth. Pour 2 tablespoons of the sauce over each serving.
Note: You can also serve the lentil and slaw mixture over steamed brown rice or quinoa if desired.
Difficulty Level: Easy
Servings: 4 servings
Total Time: 30 minutes + 2 hours for the lentils to cook
Nutrition Facts (per serving):
Calories: 352 | Carbohydrates: 51g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 434mg | Potassium: 823mg | Fiber: 10g | Sugars: 8g | Vitamin C: 17% of the Daily Value (DV) | Calcium: 10% of the DV | Iron: 10% of the DV
Steps
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1
Done
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Step 1: Prepare the lentils |
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2
Done
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Step 2: Make the crunchy slaw |
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3
Done
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Step 3: Assemble the bowls |
