EWWK: Lentil Bowl with Hummus Dressing


½ head of cauliflower (10 ounces)
½ pound peeled carrots (2-3 large carrots)
1 tablespoons olive oil
½ teaspoon Italian seasoning
½ teaspoon minced dry garlic
4 cups spinach
½ cup hummus
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups baby spinach
3 cups cooked lentils
Sesame seeds (optional garnish)
Parsley (optional garnish)


Preheat the oven to 400 degrees. Cut the carrots and cauliflower into bite sized pieces (do leave the cauliflower pieces a bit larger as it will cook faster than the carrots). Place the veggies on a foil-lined baking sheet and drizzle with oil, and sprinkle with seasoning. Toss the vegetables with your hands to get them well coated with seasoning and oil. Roast in the oven for 10 minutes, stir or turn and roast an additional 10 minutes.

While the veggies are cooking make the dressing by mixing the hummus with lemon juice, oil, salt and pepper.

To assemble:
Place spinach in the bottom of 4 bowls and top with ¾ cup lentils. Evenly distribute the roasted veggies over each bowl and top with 2 tablespoons hummus dressing. Sprinkle sesame seeds and parsley on top and --- ENJOY!

Yield: 4 Servings (serving size: 1 c. spinach, ¾ c. lentils, 1 c. veggies, 2 Tbs. dressing)
Nutrition Breakdown: Calories 340, Fat 11g, (1.5g saturated fat), Cholesterol 0mg, Sodium 320mg, Carbohydrate 47g, Fiber 18g, Protein 18g.
Percent Daily Values: 210% Vitamin A, 80% Vitamin C, 10% Calcium, 40% Iron
Diabetes Exchange Values: 2 Starch, 3 Vegetable, ½ Lean Meats, 1 1/2 Fat

Cook's Note

Lentils come pre-cooked but are so easy to make. Either way eat them often.

The most cost and time efficient way to make lentils is to make a big batch.

Cook 1 pound of lentils in 6-8 cups of water and add a vegetable bouillon cube.
Once the lentils come up to a boil reduce heat and simmer for 25-30 minutes.
Drain out any remaining liquid and freeze in 1-2 bag portions.