Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

These healthy vegetarian bowls feature black lentils braised in spices like thyme and smoked paprika. Riced cauliflower and quinoa bulk up the dish to make it satisfying for any weeknight dinner. A creamy yogurt topping finishes the recipe.

EatingWell.com, December 2022


Credit: Ali Redmond

Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add onion, thyme, paprika, cayenne and kosher salt; cook, stirring, until the onion is translucent, 1 to 2 minutes. Add lentils; cook, stirring frequently, until the onion is soft and the lentils are toasted and fragrant, about 2 minutes more. Add 1 cup broth and 3 cups water. Reduce heat to medium-low and simmer, partially covered, for 15 to 20 minutes. Uncover and simmer until the lentils are tender and most of the water is absorbed, 10 to 15 minutes more. 

  • Meanwhile, bring the remaining 2 cups broth to a light boil in a medium pot. Add quinoa and cauliflower; reduce heat to medium-low, cover and cook until fluffy and tender, 12 to 15 minutes.

  • Mix yogurt, lemon zest, lemon juice and flaky salt in a small bowl.

  • Divide the quinoa mixture among 4 bowls. Top with the braised lentils, yogurt sauce and scallion. Garnish with a pinch of cayenne, if desired.

Nutrition Facts

2/3 cup quinoa, scant 1/2 cup lentils & 2 1/2 Tbsp. sauce
332 calories; protein 19g; carbohydrates 51g; dietary fiber 10g; sugars 3g; fat 6g; saturated fat 1g; mono fat 3g; poly fat 1g; cholesterol 3mg; vitamin a iu 233IU; vitamin b3 niacin 1mg; vitamin c 10mg; vitamin e iu 2IU; folate 70mg; vitamin k 6mg; sodium 467mg; calcium 86mg; iron 5mg; magnesium 74mg; phosphorus 206mg; potassium 262mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 7mcg.