Rainbow Garden Bowl with Green Lentils and Apple

Rainbow Garden Bowl

with Green Lentils and Apple

GET RECIPES DELIVERED
dinner

Quick and Easy Fall Recipes Spring Recipes Summer Recipes Soy-Free High-Protein Leafy Greens Root Vegetables Hearty Vegetables Beans/Legumes Salad Dinner American
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
756
FAT
28g
CARBOHYDRATES
103g
PROTEIN
32g

MAIN INGREDIENTS

  1. 1/2 cup green lentils
  2. 4 ounces Carrots
  3. Red apple
  4. 2 ounces yellow beets
  5. Cucumber
  6. 2 ounces radish
  7. 8 ounces kale
  8. Lemon
  9. 1/2 teaspoon dijon mustard
  10. 2 slices fruit and nut bread
  11. Fresh mint
  12. 2 ounces red cabbage
  13. 1/4 cup pumpkin seeds
  14. Salt and pepper*
  15. 2 tablespoons olive oil*
  16. *not included

INSTRUCTIONS

1
Cook the lentils
Rinse and sort the lentils, picking out any debris. Put a small saucepan over high heat and add the lentils along with 2 cups of water and 1/2 teaspoon of salt. Bring to a boil, then cover and reduce heat to medium-high. Cook, undisturbed, until they are tender; about 15 to 20 minutes. When they are done, drain the remaining liquid.
2
Prep the veggies
Rinse and dry the carrots, apple, beets, cucumber, and radish. As you work, move the vegetables to a large plate. Peel and shred the carrots on a box grater. Peel the beets using a peeler. Continue to peel around the beets to make ribbons. Thinly slice the apple. Peel the cucumber lengthwise to make ribbons. Trim and thinly slice the radish into small rounds.
3
Chop the kale
Rinse and dry the kale; then remove the leaves from the stems. Stack, roll, and thinly slice the kale.
4
Dress it up
Rinse and halve the lemon. In a small bowl, whisk together the Dijon, the juice from half of the lemon, and a pinch of salt and pepper; drizzle in 2 tablespoons of olive oil. Whisk until smooth.
5
Break bread
Put the slices of bread into a toaster or under the broiler on low. Toast until lightly browned, about a minute.
6
Taste the rainbow
Rinse and chop the mint. Put a heaping serving of the kale into a bowl and top with the cabbage and vegetables. Top that with the pumpkin seeds, mint, and lentils. Pass the dressing at the table and serve warm bread on the side.