Green Goddess Lentil Bowl (Printable)

Herby green goddess dressing, hearty lentils, crisp vegetables, and tangy pickled onions create this vibrant plant-based bowl.

# What You’ll Need:

→ Lentils

01 - 1 cup dry green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/2 tsp salt

→ Pickled Onions

05 - 1 medium red onion, thinly sliced
06 - 1/2 cup apple cider vinegar
07 - 1/2 cup water
08 - 1 tbsp maple syrup or agave
09 - 1 tsp salt

→ Green Goddess Dressing

10 - 1 ripe avocado
11 - 1/2 cup fresh parsley leaves
12 - 1/2 cup fresh basil leaves
13 - 1/4 cup fresh chives
14 - 2 tbsp lemon juice
15 - 1 garlic clove
16 - 1/4 cup olive oil
17 - 1/4 cup water (plus more as needed)
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper

→ Bowl Additions

20 - 4 cups mixed salad greens (e.g., arugula, spinach, kale)
21 - 1 cup cherry tomatoes, halved
22 - 1 cup cucumber, sliced
23 - 1 avocado, sliced
24 - 1/2 cup shredded carrots
25 - 1/4 cup toasted pumpkin seeds (pepitas)

# How-To Steps:

01 - Combine lentils, water, and bay leaf in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 18-20 minutes until tender but not mushy. Drain, discard bay leaf, and season with salt. Set aside to cool.
02 - Combine apple cider vinegar, water, maple syrup, and salt in a small saucepan. Bring to a simmer, then pour over sliced onions in a heatproof bowl or jar. Let sit for at least 20 minutes, stirring occasionally for deeper flavor.
03 - Place avocado, parsley, basil, chives, lemon juice, garlic, olive oil, water, salt, and pepper in a blender or food processor. Blend until smooth and creamy, adding more water as needed to reach desired consistency.
04 - Divide salad greens among 4 bowls. Top each with cooled lentils, cherry tomatoes, cucumber, shredded carrots, and avocado slices. Drizzle generously with green goddess dressing.
05 - Finish with pickled onions and a sprinkle of toasted pumpkin seeds. Serve immediately while vegetables are crisp.

# Expert Advice:

01 -
  • The green goddess dressing is so creamy and luscious, nobody believes it is dairy free
  • You can meal prep the components all week and assemble in five minutes flat
  • That hit of acidic pickled onion against earthy lentils is pure magic
02 -
  • The pickled onions keep for two weeks in the refrigerator, so make a double batch and put them on everything
  • If your dressing seems too thick, add water one tablespoon at a time until it reaches the perfect drizzling consistency
03 -
  • Use an immersion blender if you do not want to drag out the full size blender, it works just as well
  • Let the lentils cool completely before assembling so they do not wilt the fresh greens underneath

Return