Rainbow Lentil Bowls


Rainbow Lentil Bowls


  • 4 cups mixed salad greens
  • 1 cup pico de gallo (or fresh tomato salsa)
  • ½ cup shredded cheddar cheese (optional)
  • 1 cup chopped red cabbage
  • 2 cups cooked brown lentils (or green lentils)
  • 1 cup chopped orange bell pepper
  • 1 cup chopped green bell pepper
  • 1 cup halved cherry tomatoes (or grape tomatoes)


  1. Evenly divide salad greens and red cabbage between four serving bowls.
  2. Evenly layer half of pico de gallo, cheese, cabbage, lentils, orange bell pepper, green bell pepper, tomatoes, and remaining half of pico de gallo on top of salad greens in “stripes.”


Photos by Amanda Meixner and Dani Paris

Spaghetti Squash Recipe with Green Lentils


Delicious and healthy Spaghetti Squash Recipe with Green Lentils! Super easy and quick meal or side dish. Gluten-free, Grain-free and Vegan.

Recipe @ pure ella

Lentils and Squash Soup

Serves: 4 to 6


  • 1 yellow onion (chopped)
  • 3 cups cubed butternut squash
  • 1 celery stalk
  • 4 peeled carrots
  • 1 teaspoon ginger
  • 1 teaspoon minced garlic
  • salt and pepper (to taste)
  • 6 cups low-sodium vegetable broth
  • 2 Tablespoons Garden of Life Coconut Oil
  • 1 cup red lentils (soaked overnight and rinsed)


1. Chop carrots and onion.
2. Heat your pot very hot and toss in coconut oil, onions and a few dashes of salt. Cook onions for a few minutes until they are translucent.
3. Add the ginger, garlic, carrot and celery.
4. Sauté for a minute or two and then add the lentils, squash and the stock.
5. Cover the pot with a lid and let simmer for approximately 1 to 1½ hours, or until the soup is of a thick consistency and the vegetables are soft.


Source: Lentils and Squash Soup

Thyme & A Recipe + Info Links


French Lentils With Garlic & Thyme lentils

3 tablespoons olive or vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 carrot, peeled and finely chopped
2 ¼ cups French lentils
1 teaspoon dried or fresh thyme
3 bay leaves
1 tablespoon kosher salt

1. Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
2. Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
3. Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later
*Can substitute water with vegetable  broth if desired.

Source: New York Times

Creeping Thyme Varieties

30 Varieties Of Thyme

8 Healing Benefits of the Herb Thyme



Lentils & A Recipe


Moroccan Lentil Salad
Time to create: 45 minutes; Serves six

1 1/2 cups whole wheat couscous, cooked according to package directions
1 cup dried green lentils, sorted and rinsed
1/2 teaspoon fine sea salt
3 medium-size carrots, peeled, grated
2 cups loosely packed chopped kale
1/2 cup toasted pistachios or almonds, chopped
1/2 cup dried Turkish apricots, chopped
1/4 cup Kalamata olives, pitted, chopped
1 tablespoon Ras el Hanout (Moroccan spice blend)

1/3 cup extra-virgin olive oil
1/3 cup fresh-squeezed lemon juice
2 teaspoons Dijon mustard
2 teaspoons maple syrup
1 small shallot, minced

To cook the lentils and couscous: Place the lentils in a medium pot, add the salt, and cover with 2 inches of water. Bring to a boil over high heat then turn the heat to low, cover, and simmer until tender but not mushy, about 25 to 30 minutes. Drain and set aside to cool. Cook the couscous in a separate pot according to package directions. Fluff and set aside to cool.

To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard, maple syrup and shallot. Set aside.

To assemble the salad: Place the carrots, kale, nuts, apricots, olives and Ras el Hanout in a large salad bowl. Add the cooked couscous and lentils and toss until evenly combined. Add the dressing and toss again. Taste and, if needed, add a sprinkle of salt and pepper and another drizzle of olive oil. Cover the salad and place in the fridge to chill for at least 30 minutes or until ready to serve.

Recipe By: Shalane Flanagan & Elyse Kopecky – Run Fast. Eat Slow. Follow the link to get this fantastic cook book!