Lentil Nourish Bowl

A warm, inviting aroma fills the kitchen as the Lentil Nourish Bowl bakes to perfection — a delightful combination of tender roasted vegetables and hearty lentils. This nourishing dish comes together in just about an hour and works wonders for both your body’s needs and your taste buds.

Perfect for weeknight dinners or meal prep, this recipe is a great way to enjoy vibrant, fiber-rich ingredients. The leftovers store beautifully, making it an ideal option for busy days.

Why You’ll Love This Recipe

• Packed with protein and fiber, this dish is incredibly filling.
• Roasted vegetables bring a caramelized sweetness that elevates the flavor.
• Miso gravy adds a rich umami taste that ties all components together.
• Kale is cooked just right, retaining a beautiful texture and color.

What You’ll Need

Here’s everything you’ll need to create this delicious nourish bowl.

For the Lentils

• 1 cup uncooked green lentils
• 1 1/4 cup vegetable broth

For the Vegetables

• 3 medium Yukon gold potatoes, chopped into 1/2-inch chunks
• 4 carrots, peeled and chopped
• 1 red onion, peeled and chopped into slices
• 6 cups finely chopped kale
• 3 cloves garlic, crushed or grated

For the Miso Gravy

• 2 tbsp brown rice flour
• 2 tbsp white miso paste
• 2 tbsp nutritional yeast
• 2 tbsp tamari or soy sauce
• 1 tbsp cornstarch
• 1 1/4 tsp olive oil (divided)

For Serving

• 4 tbsp raw pumpkin seeds (pepitas)

Note: Use any lentils you prefer, but green lentils hold their shape best.

Substitutions & Swaps

• Yukon gold potatoes: red or white potatoes
• Brown rice flour: regular flour or cornstarch
• Tamari: soy sauce or coconut aminos
• Kale: spinach or Swiss chard

How to Make It

Follow these simple steps to create your Lentil Nourish Bowl.

Preheat the oven

Preheat the oven to 425 degrees F.

Cook the lentils

In a medium pot, combine 1 cup of green lentils with 2 cups of water. Bring to a boil, then cover and reduce to a light simmer. Cook for 17-20 minutes until tender but not mushy. Drain off any excess water.

Roast the potatoes

Add the chopped potatoes to a large baking sheet with 1/2 tsp of olive oil. Season with salt and pepper and mix with your hands to coat. Roast for 30-35 minutes until tender, puffy, and browned.

Roast the carrots and onion

On a separate baking sheet, add the chopped carrots and onion with another 1/2 tsp of olive oil. Season with salt and pepper and mix to coat. Roast for 25-30 minutes until tender.

Prepare the miso gravy

In a small pot on the stovetop, add all the miso gravy ingredients. Whisk frequently over medium heat until it thickens, about 6-7 minutes.

Sauté the kale

In a large skillet, add the crushed garlic along with the remaining 1/4 tsp of olive oil. Cook over medium heat for 2-3 minutes. Add the chopped kale and 1 tbsp of water, cover, and cook for 2-3 minutes until the kale is dark green and softened.

Assemble the bowls

Divide the cooked lentils, roasted potatoes, carrots, onions, and sautéed kale into 4 servings. Sprinkle each with 1 tbsp of pumpkin seeds and drizzle with the desired amount of miso gravy.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, this dish freezes well.
Reheat: Microwave for 2-3 minutes or heat on the stovetop until warm.

Tips for Best Results

• Avoid overcooking the kale for the best texture.
• Use parchment paper on baking sheets for easier cleanup.
• Adjust miso gravy consistency with water if it’s too thick.
• Experiment with additional toppings like avocado or crumbled feta.

Serving Suggestions

• Pair it with a slice of crusty whole-grain bread.
• Serve as a hearty lunch option to fuel your day.
• Enjoy as a filling dinner option paired with a light salad.