Spicy Lentil Bowl with Pickled Onions, Avocado & Cilantro

Ingredients:

For the Lentils

• 1 cup dried lentils (green or brown), rinsed

• 2 cups vegetable broth (or water)

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon cayenne pepper (adjust for spice preference)

• Salt and black pepper to taste

• 1/4 cup tomato sauce

For the Pickled Red Onions

• 1 medium red onion, thinly sliced

• 1/2 cup white vinegar

• 1/2 cup water

• 1 tablespoon sugar

• 1 teaspoon salt

For the Bowl

• 1 avocado, sliced

• 1/2 cup fresh cilantro leaves, chopped

• 1 cup cooked rice, quinoa, or greens (base of choice)

Instructions

Prepare the Lentils:

• In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed lentils, reduce heat, and simmer for 20-25 minutes until tender but not mushy. Drain if needed.

• While the lentils cook, heat olive oil in a skillet over medium heat. Sauté diced onion and garlic until fragrant and translucent, about 3-4 minutes.

• Add cumin, smoked paprika, cayenne, salt, and pepper to the skillet. Stir for 30 seconds to toast the spices.

• Mix in the cooked lentils and tomato sauce. Simmer for 5 minutes, allowing flavors to meld. Adjust seasoning as needed.

Pickle the Red Onions:

• Combine vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer, then pour over the sliced red onions in a heatproof jar.

• Let the onions sit for at least 15 minutes before using.

Assemble & Enjoy!

• Add a base of rice, quinoa, or greens to your bowl.

• Top with a generous scoop of spicy lentils.

• Add sliced avocado, pickled red onions, and fresh cilantro.

• Drizzle with olive oil or a squeeze of lime for extra flavor. This bowl is satisfying, nutrient-packed, and bursting with bold, spicy flavors!