Complete recipe
Lentil tomato bowls
Cooked lentils with fresh tomatoes, rice, cucumber, lemon, and yogurt.
28 minutes3 servingseasylow budget
Ingredients
- Lentils1 cup dry · rinse if directed on packet
- Tomatoes2 medium · fresh diced tomatoes
- Rice · optional1 cup cooked · chilled
- Cucumber · optional1/2 · fresh sliced finish
- Lemon · optional1/2 lemon · fresh juice or wedge finish
- Yogurt · optional1/2 cup · plain refrigerated yogurt
- Parsley · optional1/4 cup · chopped fresh finish
You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.
Method
- Rinse the dry lentils, dice the tomatoes, and prepare cucumber, lemon, yogurt, or parsley if using.
- Cook rice separately only if you want a fuller bowl; the lentils can also be served without it.
- Keep fresh tomato and cucumber separate from the hot lentils until serving.
- Simmer lentils in salted water until tender but not falling apart, then drain if needed.
- Season warm lentils with olive oil, pepper, and lemon if using.
- Build bowls with lentils first, then add tomatoes and any rice, cucumber, yogurt, or parsley.
- Taste for acid and salt after the fresh ingredients are added.
Cooking and storage notes
- Rinse lentils and discard any debris before cooking.
- Refrigerate cooked lentils and rice promptly in shallow containers.
- Keep yogurt refrigerated and add it after reheating leftovers.