lentil, zucchini, and lemon-herb bowls


after a super fun whirlwind weekend in LA that included disneyland, seeing both of our sisters and their significant others, helping prep a lot of delicious food for a party, and a surprise proposal (we are so excited for you, l & j, and we were so happy to be there with you for the momentous occasion!), we needed to plan a couple quick, healthy weeknight meals. and, of course, we thought about this meal.

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we’ve been eating this quick, delicious dinner almost every week since we first tried it. yep, it’s been in heavy dinner rotation along with the chimichurri bowls i posted a few weeks ago. you may be noticing that we are pretty crazy about making different kinds of bowls during the week (like these hippie bowls).


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we love how fast this recipe is, especially if we cook the lentils on the weekend. the tangy but slightly sweet dressing adds a delicious citrusy flavor that complements the fresh mint perfectly. and, we’ve discovered that if we wrap it in fresh corn tortillas, it’s even better! we hope you enjoy it, too!







lentil, zucchini, and lemon-herb bowls

yields 4 main dish servings
barely adapted from vegetarian times

  • 3c vegetable broth
  • 1c green lentils
  • 2t olive oil
  • 2 zucchini, diced
  • 1/2c mint leaves, chopped
  • 2t lemon zest
  • 2½T olive oil
  • 1T lemon juice
  • 1 clove garlic, minced
  • 1/2t dijon mustard
  • 1/2t honey
  • 1c crumbled goat cheese
  • salt and pepper, to taste
  1. boil the vegetable broth, add the lentils, and turn the heat down to low
  2. allow the lentils to simmer for 30-45 minutes, or until tender
  3. meanwhile, heat 2t olive oil in a pan over medium heat
  4. add the zucchini and sauté until slightly browned and tender, about 5 minutes total
  5. remove the zucchini, then toss in a bowl with the mint and lemon zest
  6. whisk together the olive oil, lemon juice, garlic, mustard, and honey
  7. pile 1/4 of the lentils into a bowl, then top with 1/4 of the zucchini mixture, 1T of the lemon vinaigrette, and 1/4 goat cheese
  8. season with salt and pepper, and enjoy!
  9. we have been enjoying this dish wrapped in corn tortillas – try it out!


6 Responses

  1. Laura Says:

    We were so happy you guys were there too! This sounds really good – minus the mint of course.. :) I really love meals that are all in one bowl.

  2. Lisa Says:

    I sort of agree with Laura about the mint! I wonder if another herb would work? Maybe cilantro? This looks really good though!

  3. Sue/Mom Says:

    I am giving two thumbs-up to the combination of mint, lemon, lentils, and feta!!

  4. em Says:

    @Laura: I know, every time I make something with mint, I think “Laura would totally omit the mint.” :-) I looove one bowl meals!

    @Lis: Cilantro might work really well! Or maybe fresh sage?

    @Mom: It’s delish – I can’t recommend it enough! Also, try wrapping it in corn tortillas. My new favorite tacos!

  5. Jamie Says:

    As I made this for dinner tonight and the lentils were not looking anything like your lentils in the pic, I thought to myself, “em must be a lentil god to get them so perfect!”. I continued to be perplexed at the green mush I had created. Where did I go wrong?! It kept bugging me as I ate the tasty dish. Also as I tried to fall asleep in bed. Then! It hit me! The green mush looked and tasted just like split pea soup! I had bought green split peas in the bulk section not green lentils! What a dummy! Moral of the story: the recipie taste good with split peas too. ;) However, I’ll still look forward to trying it with lentils!

  6. em Says:

    @Jamie: This story made me laugh out loud! I have totally swapped split peas for lentils before. I’ve also swapped sugar for salt and vice versa. Ah, the perils of the bulk foods section – but I also couldn’t imagine living without it. :-) I’m going to have to try this with split peas, though. And when you try it with lentils, let me know how it tastes.

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