Fall Nourish Bowl w/Lentils
Created By: Chef Sylvia Fountaine, Feasting At Home
Use: Caviar Black Lentils, Madeline French Green Lentils, Pardina Brown Lentils
Yields: 2 servings
Fall Nourish Bowl with Lentils
Recipe and photo courtesy of Chef Sylvia Fountaine, Feasting at Home
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
½ cup dry lentils (or 1½ cups cooked)
1 teaspoon cumin
1 teaspoon coriander
½ cup brown basmati rice (or 1 ½ cups cooked)
½ cauliflower- cut into florets
¼ onion, sliced - optional
1-2 tablespoons olive oil
½ teaspoon salt
2 teaspoons curry powder
1 ½ cups grated carrots
1-2 tablespoon chopped cilantro
2 scallions thinly sliced
1 tablespoon oil
1 tablespoon apple cider vinegar
1 teaspoons maple syrup
¼ teaspoon turmeric
¼ teaspoon kosher salt
¼ teaspoon cracked pepper
Sprouts, sunflower or pumpkin seeds
Preheat oven to 425F
Cook rice and lentils according to directions, in separate pots on the stove. Before cooking lentils, rinse and sort them, removing any non-lentil material.
Cut cauliflower into small florets. Slice onion thinly. Place on baking sheet, toss with olive oil, salt and curry powder. Place in the oven to roast 25-30 minutes or until fork tender.
Grate carrot and toss with cilantro & scallions.
Stir dressing ingredients together in a bowl.
When lentils are done, add cumin and coriander season with salt and drizzle of olive oil.
Season rice with salt and pepper.
Divide warm lentils, rice and cauliflower. Add greens or kale. Top with slaw and optional sprouts.
Spoon Dressing over top. Add sprouts or seeds.
For more delicious recipes from Chef Sylvia Fountaine, please visit Feasting at Home