Simple Mediterranean Lentil Bowls

These mediterranean lentil bowls are a quick, easy but flavor packed meal prep recipe! With a base of fluffy jasmine rice, perfectly cooked and seasoned lentils, crisp veggies and a simple dressing to top it all off.

I’ve been on a massive lentil kick lately. But specifically black lentils! They have a great bite to them and hold their shape super well unlike red lentils which makes them the perfect base for salads and grain bowls. These mediterranean lentil bowls are simple to make but packed with flavor and a perfect meal prep recipe!

We have a base of fluffy jasmine rice, black lentils cooked in veggie broth and some herbs for extra flavor, crisp veggies and a simple lemon olive oil vinaigrette that’s perfect to meal prep for other bowls and salads throughout the week.

You can easily customize these bowls with extra veggies, swap the rice for cauliflower rice or even top with my lemon tahini dressing for a creamier flavor. If you love this recipe, try my Thai peanut sweet potato bowls or dense bean salad next!

How to make lentil bowls

Rinse your lentils under a fine mesh strainer and add to a medium pot with the broth, salt, pepper and oregano. Stir to combine.

Bring to a boil, then reduce heat to low, cover but keep the lid slightly ajar and let simmer until the lentils are fully cooked. With black lentils this takes about 25 minutes. Stir every 10 or so minutes. You want them to be a bit soft on the outside but still have a slight bite. Black lentils hold their shape well so no need to worry about them turning mushy.

Whisk up all ingredients for the vinaigrette and set aside.

Assemble your bowls with a base of rice, then add on the lentils, cucumber, tomatoes, feta and drizzle with the vinaigrette. I also love adding some fresh basil, red pepper flakes or even a scoop of hummus for a more creamy texture. Enjoy and try my red lentil dahl next!

Ingredients & swaps

Rice. I generally reach for rice over other grains, but you can absolutely swap for quinoa or even millet here. Follow this recipe for perfect stovetop jasmine rice!

Lentils. I opted for black or beluga lentils here because they hold their shape well and don’t turn mushy like something like red lentils. I suggest sticking with those, but if you don’t have them, green or french lentils are another good option that don’t turn quite as mushy as red lentils.

Veggies. I love mediterranean flavors and the veggies that go with it. I stuck with just some mini cucumbers and fresh cherry tomatoes, but I also love adding arugula, pepperoncini, red onion, or some chopped spinach. Feel free to get creative and make this more veggie focused rather than grain focused!

Feta. The feta is optional, but it does round out the greek flavor profile for these lentil bowls. For a fully plant based option, just swap for a dairy free feta and us maple syrup in the dressing in place of honey.

Vinaigrette. This olive oil vinaigrette is very simple, just olive oil, lemon, honey, garlic and some spices. It’s also great with a touch of dijon or add a bit more honey if you prefer it sweeter!

How to store

I suggest storing all of the ingredients separately, particularly the rice/lentils and the veggies. I like to serve the rice and lentils warm but the veggies cold, so for reheating purposes it’s easier if they are not stored together.

The rice will keep for about 3-4 days as well as the lentils. For both, I suggest letting them cool completely, then storing in an air tight container for best results. I like to make a double or even triple batch of the vinaigrette to keep in the fridge and use on other bowls and salads throughout the week. It’s great drizzled on top of my mediterranean lentil salad!

More plant based bowls you’ll love!

• Sweet Potato Burrito Bowl
• Korean Tofu Bowl
• Sesame Chickpeas

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