Creamy Lemon Lentil Bowl

Name: Creamy Lemon Lentil Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup dried green or brown lentils; 4 cups vegetable broth; 1 lemon, juiced and zested; 1 can coconut milk; 1 tablespoon olive oil; 2 cloves garlic, minced; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Sliced avocado; Cherry tomatoes, halved; Cucumber, diced; Feta cheese, crumbled

Highlighted under: Fresh Planning

I created this Creamy Lemon Lentil Bowl as a vibrant, healthy meal that bursts with flavor. The bright, zesty lemon paired with creamy lentils makes for a perfect comfort dish, whether for lunch or dinner. I've experimented with various spices and toppings, and I found that adding fresh herbs enhances the flavor without overpowering the dish. This bowl is not only satisfying but is also a great way to incorporate more plant-based proteins into my diet. I’m sure you’ll enjoy it just as much as I do!

Created by

Fern Holloway

Last updated on 2026-01-15T19:05:38.902Z

When I first tried making a lentil dish, I wasn’t prepared for how satisfying it would be. The trick, I learned, is to cook the lentils just right—soft but not mushy helps maintain texture. I find that a squeeze of fresh lemon juice at the end really elevates the dish, giving it a refreshing kick.

Experimenting with toppings like avocado and fresh herbs has been a game-changer. Each bowl becomes a new experience, offering not just great flavor but also a lovely presentation. Trust me, this is a meal you’ll want on repeat!

Why You'll Love This Recipe
Zesty lemon adds brightness and freshness
Creamy lentils provide rich texture and nourishment
Versatile and easy to customize with your favorite toppings

Ingredients

For the Lentil Bowl

1 cup dried green or brown lentils
4 cups vegetable broth
1 lemon, juiced and zested
1 can coconut milk
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Optional Toppings

Sliced avocado
Cherry tomatoes, halved
Cucumber, diced
Feta cheese, crumbled

Instructions

Cook the Lentils

In a medium pot, bring the vegetable broth to a boil. Add the lentils and reduce to a simmer. Cook for about 25 minutes, or until tender. Drain any excess liquid.

Prepare the Sauce

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute. Stir in the coconut milk, lemon juice, and zest. Simmer for 5 minutes.

Combine and Season

Add the cooked lentils to the skillet, stirring to combine with the sauce. Season with salt and pepper to taste. Heat through for another 2-3 minutes.

Serve

Spoon the lentil mixture into bowls and top with your choice of optional toppings. Garnish with fresh parsley.

Pro Tips

Feel free to add other spices such as cumin or turmeric for additional flavor. Adjust the lemon juice to your taste if you prefer more or less tartness.

Questions About Recipes

→ Can I make this recipe vegan?

Yes, the recipe is vegan as it contains plant-based ingredients.

→ How long can I store leftovers?

You can store leftovers in the refrigerator for up to 3 days.

→ Can I use canned lentils instead?

Absolutely! If using canned lentils, just rinse and drain them before adding to the sauce.

→ What can I substitute for coconut milk?

You can use almond or soy milk as a substitute for coconut milk, but it may change the flavor a bit.