Sprouted Lentil Buddha Bowl


Calling all Buddhas… this meal is truly ZEN in a bowl!!  Loaded with mother nature’s wisdom – vibrant veggies, antioxidant-rich greens, fiber and protein-laden lentils…. you’ll be ready to meditate for hours after this one! 😉  Sprouted lentils are easier to digest and the nutrients are more bioavailable, plus they are high in iron (20% RDA per serving), so great for vegans concerned about iron intake.  If you’re on a special grain-free diet, feel free to swap out the brown rice for zucchini noodles – it’s just as delish (and maybe even more nutrish!), and after this dish you might even bust into rhyme.  I did.  OM 🙂 <3

Prep Time: 20 mins + rice cooking time
Serves: 4-6


3 TBS water
2 tsps sea salt
Juice of 1/2 lemon
3 carrots, peeled and sliced
1 medium red onion, finely chopped
1 large red bell pepper, finely chopped
1 10oz bag (2 + 3/4 cup) sprouted green lentils (*or see below to sprout your own!)
3-4 cloves garlic, crushed or finely minced
1 bunch fresh spinach, washed and chopped

To Serve:

Cooked brown rice
Extra virgin olive oil
Green onions, thinly sliced
Squeeze of fresh lemon
Sea salt to taste


Dissolve 2 tsps sea salt in 3 TBS water and set aside. Cook the lentils according to package directions (about 5 minutes). In a large saute pan, cook carrot and red onion for a few minutes over medium heat until softened, adding a bit of the salted water as needed. Add red bell pepper, lemon juice, and lentils and continue to cook for a few minutes more, adding the remainder of the salt water if desired. Stir in spinach and garlic, and stir occasionally until spinach has wilted and vegetables are done to your liking.

Serve immediately over brown rice (or zucchini noodles), drizzle with olive oil, sprinkle with green onions, an extra squeeze of lime and salt to taste. Namaste <3


* If you’d rather sprout your own lentils, soak 1 cup dried lentils in a bowl of water overnight (or for 8 hours). Rinse and drain, and store on the counter lightly covered, rinsing and draining 2-3x per day until sprouts grow to about 1/8 – 1/4″. This process normally takes about two to three days, but can cut in half by adding 15 drops of 35% FOOD GRADE HYDROGEN PEROXIDE to the soaking and rinsing water. I highly recommend hydrogen peroxide in the kitchen…it comes in especially handy for sprouting beans and seeds, and can also be used to help your plants and garden thrive!!


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