High-Fiber Lentil & Greens Bowl

Ingredients

• 1 cup (192g) dried green or brown lentils, rinsed
• 4 cups (268g) chopped kale, stems removed
• 3 tbsp olive oil, divided
• 1 clove garlic, minced
• 3 tbsp tahini
• 3 tbsp fresh lemon juice
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• 1 cup (149g) red tomatoes, chopped

Instructions

1. 1Rinse the lentils under cold water. In a medium saucepan, combine the lentils with 3 cups water. Bring to a boil, then reduce heat and simmer, uncovered, for 20–25 minutes, until tender but not mushy. Drain any excess water.
2. 2While the lentils cook, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the kale and a pinch of salt, and cook, stirring occasionally, for 4–5 minutes, until wilted and bright green.
3. 3Add the garlic to the kale and cook for about 30 seconds, until fragrant.
4. 4In a small bowl, whisk together the tahini, lemon juice, remaining 2 tablespoons of olive oil, ½ teaspoon salt, and black pepper. Add 1–2 tablespoons of water as needed until the dressing is pourable.
5. 5Divide the cooked lentils and kale among 4 bowls. Top with the chopped tomatoes.
6. 6Drizzle each bowl with the lemon-tahini dressing and serve warm.

Nutrition (per serving)

Calories

360

Protein

16g

Carbohydrates

38g

Fiber

9g

Sugars

3g

Fat

18g

Saturated fat

2g

Sodium

344mg

Nutrition values are calculated from USDA FoodData Central data and are estimates based on listed ingredients. Actual values may vary depending on specific brands, preparation methods, and ingredient substitutions.