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Made tonight with the garlic dressing – very good. Surprisingly enjoyed by all! Will make often. Thank you👍
Mic
Meet my happy sunshine lentil bowls, guys! Is it a brunch bowl? A lunch combo? A dinner mash-up?
It’s a nutritional powerhouse with roasty potatoes, fresh green beans, summery tomatoes, herbs upon herbs, soft scrambled eggs with goat cheese, and of course, a nice hefty pile of those tiny black lentils. Sprinkle with seeds or nuts. Squeeze a little lemon juice over top, maybe drizzle with a little homemade garlic-and-olive-oil Italian dressing. Hit with some salt and pepper.
Oh my gosh, NEED. Need, need, need.
It’s my favorite thing to do with food: make myself fall so much in love with foods that are basically the equivalent of winning the nutritional Olympics. Related: helps offset all the marshmallow cream consumed from those s’mores bars. Balance is the name of our game, and summer can be brutal in the most delicious ways, so on the days when I can get it together, this is how I feed my body some happy sunshiney food.
Alright, those eggs though.
Eggs and I have been through a lot these last few years and we’ve finally made our peace. In other words, I finally know how to make eggs that actually taste good.
It started with the whole poached egg thing – you know, making that super easy by using the jar lid? That was when eggs and I got back on the same page again. Poached, I could do. Fried, on a sandwich or something, yes. I could do that. But my one hold-out was for scrambled eggs. Ew, no, nope nope nope.
And then I watched a little video on Bon Appetit that changed my egg-making game for life. It requires following a few easy rules – like always using a nonstick, always using a soft rubber spatula, and always keeping the heat low.
I mean, I don’t mean to brag, but after a few months of practice now (scrambled eggs on toast, scrambled eggs in tacos, scrambled eggs in bowls)… guys. MY EGG GAME IS STRONG.
Even Bjork, who makes eggs every single morning, asked me to show him how to make those creamy scrambled eggs. OHHHSNAP. Yes he did.
But this bowl is not just about eggs. Say hello to:
- Lentils, preferably the tiny black ones because they’re so pretty!
- Roasty potatoes – sweet potatoes would also be great and maybe have a tad more to offer nutritionally
- Crispy green beans – or really, any garden summer produce
- Juicy tomatoes
- Dill and friends, because herbs are the quintessential taste of summer
- Quick homemade Italian dressing or similar – you guys know how to roll with this.
Goat cheese definitely got thrown in the mix, mostly because it’s ON POINT with those eggs, but you could kind of do anything you’re feeling with this – feta, fresh mozz, or cheese-less (except… please don’t do that).
One last plug for this homemade Italian dressing (loose recipe is outlined in the notes) which can be saved in the fridge for a week or two and dumped on anything and everything that finds its way to your summer table.
It is the sauce of summer.
Sunshine Lentil Bowls with Garlic Olive Oil Dressing
- Total Time: 15 mins
- Yield: 6 servings 1x
Description
Sunshine Lentil Bowls featuring garden produce like green beans, tomatoes, herbs, roasty potatoes, soft scrambled eggs with goat cheese, and lentils! lots of lentils. My favorite way to do a clean eating reset between all those summery treats.
Ingredients
- Lentils
- Potatoes
- Green Beans
- Tomatoes
- Dill and/or parsley, basil, etc.
- Eggs
- Goat Cheese
Garlic Olive Oil Dressing:
- 3/4 cup olive oil
- 2 tablespoons white vinegar
- 2 tablespoons water
- 1 tablespoon coarse sea salt (or 2 teaspoons table salt) and a pinch of black pepper
- 1 teaspoon each dry oregano and dry basil
- 1–2 teaspoons sugar
- 1 large clove garlic
Instructions
- Prep Vegetables: Cook your lentils, roast your potatoes, blanch or steam your green beans.
- Dressing: Make the dressing by running everything through a blender until smooth.
- Yummiest Eggs: In a small nonstick skillet over low heat, add a tiny knob of butter. Whisk your eggs really well in a separate bowl, season with salt and pepper, and pour into the pan. Wait for a minute, then using a soft rubber spatula, gently scrape the edges of the skillet, moving the eggs around in the pan. Wait for a few seconds after each turn of the spatula, and then repeat. You should be getting big fluffy curds. When the eggs are almost fully cooked, add a few chunks of goat cheese and a little pinch of herbs and then remove the pan from heat, letting the cheese melt and the eggs finish cooking off-heat. Add the eggs to your bowls and dress with salt, pepper, lemon juice, dressing, whatever you want.
Notes
The prep for this takes a bit of time, but I like to do it in batches so then I can just keep the ingredients all separate and assemble bowls super quickly throughout the week. Everything in these bowls can be made and served either hot or cold (except the eggs, which should be hot). I recommend plating everything in your bowls BEFORE you make the eggs so you can add the eggs straight to the plate when they’re hot.
- Prep Time: 15 mins
- Category: Dinner
- Cuisine: American
Nutrition Facts
- Daily value: 46% Total Fat 36.2g
- Daily value: 64% Cholesterol 192.5mg
- Daily value: 40% Sodium 922.3mg
- Daily value: 10% Total Carbohydrate 27.2g
- Daily value: 41% Dietary Fiber 11.3g
- Sugars 2.4g
- Daily value: 37% Protein 18.6g
- Daily value: 14% Vitamin A 127.7µg
- Daily value: 7% Vitamin C 6.7mg
- Daily value: 11% Potassium 511.6mg
- Daily value: 13% Phosphorus 167.2mg
Keywords: lentil bowl, garlic olive oil dressing, summer lentil bowl
One More Thing!
This recipe is part of our delicious lentil recipes page. Check it out!
You don’t give quantities on the vegetables – how much of each ingredient is used? in the Lentil bowl?
We absolutely love this recipe! It’s perfect for lunch on the weekends. The dressing is phenomenal!
I’ve made this multiple times and love it. It’s so fresh and healthy, but at the same time, I crave it and it tastes like a treat.
I make this at least once a month! I usually swap the potatoes for sweet potatoes, and the goat cheese for toasted cubes of Halloumi cheese. I also use the precooked lentils from trader joes, so its a really quick meal. I LOVE it!
That looks great and I would love to try it but I am really confused with the nutrition info. So there is no quantity for the ingredients so I don’t know how much a serving is supposed to be. How many grams per serving and what are the given macros based on since it will vary according to how much lentil or potato is in a bowl?
Love this bowl—I’ve made it twice. But, I think the 1 T of salt for the dressing is too much. I recommend starting with 1 tsp.
Great feedback. Thanks Corene!
Call me crazy, but the ingredients list doesn’t have the quantities!? Desperately want to make this dish but unsure what’s needed!
Hi Bradley! We didn’t list quantities to keep the recipe flexible! A good starting point could be: 1 cup dry lentils, 2 medium sized potatoes, 2 cups chopped green beans, and 8-10 ounces tomatoes.
This recipe is amazing! I tried it a second time with some Asian inspired seasonings: roasted the potatoes with soy sauce, red pepper flakes and sesame oil and finished the eggs with chives and feta (goat cheese doesn’t do it for me) and tossed everything with a slightly spicy ginger sesame dressing. I finished with quick pickled whites of a green onion. I also roasted the tomatoes since I’m not a fan of raw ones, and this added a delicious sweet flavor to the whole mix! Thank you so much!!
So delicious and easy to make. It’s a repeat on our weekly dinners.
This recipe is a joke. How did it get such high ratings?
Oof! Must’ve messed this one up. My dressing was way too salty. I have regular sea salt, not coarse. So probably should have gone with the table salt measurement.
Good information. Keep sharing more articles.
well nice recepie very good balance diet, i liked it. Thanks for sharing
Made tonight with the garlic dressing – very good. Surprisingly enjoyed by all! Will make often. Thank you👍
Havent tried this yet but looking forward to it! But just wanted to say your no knead bread was fantastic! Trying gluten free now
This seems delicious but it’s a do it yourself sort of thing isn’t it? There’s no direction as to how many servings it makes and how much of what you’re using. (Other than the dressing). I guess you wing it and hope for the best?
Love your recipes girl! But it’s the whole package: the flavors, the ingredients, the photos, even the bowls! Btw, where do you get your bowls??
Has anyone tried replacing the eggs with chicken to make it more of a dinner dish?
This was delicious. I used sweet potatoes and they added the perfect amount of sweetness. Even my 3 year old loved it.
I didn’t make this yet. It looks great, but do you have quantities on the ingredients other than the dressing. . it makes it hard to gauge what to buy and especially with the eggs. . .also how many it will serve.
I loved this recipe. That garlic olive oil dressing is ridiculous and those fresh herbs are everything. I used fresh parsley and dill. Lots of pleasing textures going on with all the crisp veggies, tender potatoes & lentils, and creamy eggs. Another fave going in the rotation. I packed the leftovers for lunch and added a dollop of hummus in place of the eggs. So good!
I made this tonight for dinner. It was so good; I forgot the dressing. I’ll make it again and try it with the dressing next time.
this was really awesome.
meant to say for those who don’t like goat cheese like me, I substituted a dollop of creme fraiche instead in the scrambled eggs and it was amazing.
Going to try this recipe this weekend. Enjoy all the ingredients so I’m predicting a 5 star rating !…Will be back with the results….
My husband and I love your bowls and this one was no exception!! It was delicious. I love that there is a little flexibility of what you can throw in and we liked it so much we cooked it again a couple days later. Instead of your Garlic Olive Oil dressing, I ended up using Good Seasons Italian Dressing Mix we had on hand. Wow, it was yummy. Thanks so much for posting.