Disclosure: I’m a spokesperson for Pulses. All thoughts and opinions are my own.
Have you ever heard the term pulse (in reference to food)? Pulses are the superfood group made up of lentils, dried beans, peas and chickpeas. This recipe features one of my favorite pulses–lentils.
Lentils are a protein-rich and gluten-free pulse, with 9 grams of protein in ½ cup cooked. Partly due to their protein and fiber combination, pulses are especially satiating and help with weight loss and weight maintenance. Pulses are extremely versatile, fitting into everything from soups and salads to entrees and desserts.Greek Lentil Power Bowl is a protein-packed meatless lunch that you can prep any time &… Click To Tweet
The best part about this bowl is not just that it tastes good. It’s also great meal prepping because lentils and all of the veggies will last all week. You can make this Greek Lentil Power Bowl on a Sunday and enjoy all week!
Greek Lentil Power Bowl
- 1 cup dried lentils
- 2 cup water
- 1/4 cup non-fat plain Greek yogurt
- 1 tablespoon fresh chopped dill
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 cup sliced cucumber
- 1/2 cup halved cherry tomatoes
- 1/4 cup diced red onion
- 1/2 cup chickpeas, washed and drained
- 1/4 cup crumbled feta
- Salt and pepper to taste
Combine the lentils, water and salt in a pot, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 35-40 minutes or until the water is absorbed.
While the lentils cook, combine the Greek yogurt, dill, lemon juice and honey in a small bowl. Stir with a spoon, and set aside.
When the lentils are cooked, place them in a large bowl. Top with cucumber, tomatoes, red onion, chickpeas, feta and Greek yogurt dressing. Season with salt and pepper.