Creamy Avocado Arugula Lentil Bowl (Printable)
Vibrant bowl with peppery arugula, creamy avocado, hearty lentils, and tangy lemon-tahini dressing topped with crunchy hemp seeds.
# What You’ll Need:
→ Lentils
01 - 1 cup dry green or brown lentils (or 2 ½ cups cooked lentils)
02 - 3 cups water
03 - ½ tsp salt
→ Vegetables
04 - 5 oz arugula, washed and dried
05 - 1 large ripe avocado, diced
06 - 1 cup cherry tomatoes, halved
07 - ½ small red onion, thinly sliced
08 - 1 small cucumber, sliced
→ Dressing
09 - 3 tbsp tahini
10 - 2 tbsp fresh lemon juice
11 - 2 tbsp water (plus more as needed)
12 - 1 tbsp extra-virgin olive oil
13 - 1 tsp maple syrup or agave nectar
14 - 1 small garlic clove, minced
15 - ½ tsp salt
16 - ¼ tsp freshly ground black pepper
→ Toppings
17 - ¼ cup hemp seeds
18 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Rinse lentils under cold water. Combine lentils, water, and ½ tsp salt in a saucepan. Bring to a boil, reduce heat, and simmer for 15–20 minutes until tender but not mushy. Drain and let cool slightly.
02 - In a small bowl, whisk together tahini, lemon juice, water, olive oil, maple syrup, garlic, salt, and pepper until creamy and smooth. Add extra water, 1 tsp at a time, if needed to reach desired consistency.
03 - In a large salad bowl, combine arugula, cherry tomatoes, red onion, cucumber, and cooked lentils. Drizzle with dressing and toss gently to coat.
04 - Top the salad with diced avocado and sprinkle evenly with hemp seeds. Add extra black pepper to taste.
05 - Serve immediately for best freshness.
# Expert Advice:
01 -
- The dressing comes together in seconds but tastes like something from a fancy restaurant
- Everything can be prepped ahead so weekday lunches feel effortless
02 -
- Tahini can seize up and turn gritty when you first add liquid, so keep whisking past that awkward phase
- The salad gets sad if dressed too far ahead, so wait until just before serving to add the tahini mixture
03 -
- Let the lentils cool completely before tossing with greens, otherwise the arugula wilts instantly
- If the dressing tastes too sharp at first, let it sit for five minutes before adding more sweetener