Quick Zesty Lemon Herb Lentil & Veggie Bowl (Vegan & Gluten-Free)
This quick and easy vegan and gluten-free lentil and veggie bowl is packed with flavor from lemon and herbs, making it a healthy and satisfying meal.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup green or brown lentils rinsed
- 4 cups vegetable broth gluten-free
- 1 large carrot diced
- 1 stalk celery diced
- 1 zucchini diced
- 1 bell pepper (any color) diced
- 0.5 tsp dried thyme
- 0.25 tsp dried oregano
- Salt and black pepper to taste
- 0.5 juice of lemon juice
- 2 tbsp fresh parsley chopped
Optional Garnishes
- Cooked quinoa or brown rice for serving
- vegan sour cream or nutritional yeast for garnish
Instructions
Instructions
- Heat olive oil in a large pot over medium heat, then sauté chopped onion until softened (3-5 minutes). Add minced garlic and cook for 1 minute until fragrant.
- Stir in rinsed lentils, diced carrot, and diced celery with vegetable broth, dried thyme, and oregano. Bring to a boil, then cover and simmer for 20-25 minutes until lentils are tender.
- Add diced zucchini and bell pepper to the pot. Continue to simmer, uncovered, for 5-7 minutes until the vegetables are tender-crisp.
- Season with salt and pepper, then stir in fresh lemon juice and chopped parsley.
- Serve hot on its own or over quinoa/brown rice. Garnish with vegan sour cream or nutritional yeast if desired.
Notes
This recipe is naturally vegan and gluten-free. Feel free to adjust the vegetables based on what you have on hand or what's in season.