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Greek Lentil Power Bowl

This Greek Lentil Power Bowl is full of flavor, protein and veggies with a secret sauce, and it’s so easy to add to your weekly meal prep!

I’m so glad you found this recipe because it’s hands down one of my absolute favorite dishes on my blog. And it’s also my most popular recipe on Pinterest, so many of you agree with my sentiment.

Why are lentils good for you?

I think lentils are a really underrated plant-based protein, but I make a big batch at the start of every week. For vegetarians and vegans, lentils are a protein-packed powerhouse. When you get tired of eating soy foods and want to switch things up, add some lentils to your diet. A serving of lentils (1/4 cup or 3/4 cup cooked) has 13 grams of protein!

Lentils also come in many varieties, like brown, green, black and red. The brown, green and black variety have a bit more bite and meaty texture, and they make a great base for Lentil Soup or Veggie Meatballs. Red lentils are softer and are usually the base for Indian dishes, like dal.

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All versions of lentils have a ton of other nutrients besides protein, like folic acid, magnesium, fiber, calcium and iron. It’s amazing how much good is packed into this tiny plant!

They also have polyphenols, also known as plant compounds that have been linked to fighting off harmful diseases.

How to make a Greek Lentil Power Bowl

Now that you love lentils as much as I do, it’s time to whip up this Greek Lentil Power Bowl. The great thing about this recipe is that you can make the lentils ahead of time and throw them in the fridge or you can assemble the bowl right away. Whether you eat it warm of cold, this Lentil bowl tastes amazing!

The best part about this recipe is that it has a variety of flavors and textures in every bite. But the best part is that the lentils are the only thing that are actually cooked! Everything else is just rinsed and chopped! That means this comes together really quickly and is great for meal prepping all your lunches (or dinners) in advance. Plus, all of these veggies are hearty and won’t get soggy if prepared in advance.

And don’t forget to add the yogurt sauce! It really brings all the flavors together and adds even more protein and calcium to the dish!

Can you make substitutions to the recipe?

Yes, of course! I get this question a lot. “Can I add olives?” Go for it! “Can I leave out the onions?” Sure! “I think this will taste great with chopped peppers.” Sounds yummy, do it!

Since this is a salad and the measurements don’t need to be precise, you can sub in ingredients or leave out whatever you don’t like. It’s really up to you how you make this bowl. I just have one request… If you do leave something out or add an ingredient, comment below and let me know! Or snap a picture and share it on social. Don’t forget to tag me @nutritionalanat.

Print Recipe

 

4.8 from 5 votes
Print

Greek Lentil Power Bowl

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3
Calories 333 kcal
Author Natalie Rizzo, MS, RD

Ingredients

  • 1 cup dry brown lentils
  • 2 cup water
  • 1/4 cup non-fat plain Greek yogurt
  • 1 tablespoon fresh chopped dill
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1/2 cup sliced cucumber
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup diced red onion
  • 1/2 cup chickpeas, washed and drained
  • 1/4 cup crumbled feta
  • Salt and pepper to taste

Instructions

  1.  Combine the lentils, water and salt in a pot, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 35-40 minutes or until the water is absorbed.

  2. While the lentils cook, combine the Greek yogurt, dill, lemon juice and honey in a small bowl. Stir with a spoon, and set aside.

  3. When the lentils are cooked, place them in a large bowl. Top with cucumber, tomatoes, red onion, chickpeas, feta and Greek yogurt dressing. Season with salt and pepper. 

Nutrition Facts
Greek Lentil Power Bowl
Amount Per Serving (1 bowl)
Calories 333 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 12mg4%
Sodium 163mg7%
Potassium 818mg23%
Carbohydrates 52g17%
Fiber 22g92%
Sugar 7g8%
Protein 23g46%
Vitamin A 199IU4%
Vitamin C 11mg13%
Calcium 134mg13%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
A Greek-inspired lentil salad with cucumbers, tomatoes, onions, chickpeas, feta cheese and yogurt dressing. High in protein and gluten-free #lentils #mealprep #grainsalad #healthylunch #powerbowl

22 Comments

  1. Hanna rifkin

    Maybe I missed it, but is there a print button on your recipes? I’d love to hand a copy to my patients in weight management. Thank you, and great work from RD to another.

    Reply
    • Natalie Rizzo, MS, RD

      Thanks for bringing that to my attention. I just added some text about the recipe that says “Print”, so you can use that. Hope that helps!

      Reply
  2. Neeharika

    can you skip the honey from the recipe ?

    Reply
    • Natalie Rizzo, MS, RD

      Absolutely. The dressing might be a little tart without the honey, but it’s not necessary.

      Reply
  3. Leanna

    This looks delicious! What kind of lentils did you use?

    Reply
    • Natalie Rizzo, MS, RD

      I used brown lentils. I also think black or green lentils would work here also!

      Reply
  4. Astha

    5 stars
    Simply amazing !!

    Reply
  5. Melanie

    5 stars
    Yum! My family all loves this recipe. I never seem to have fresh dill around, but using half the amount of dried works just fine. Thanks for the recipe!

    Reply
    • Natalie Rizzo, MS, RD

      Thank you so much for the rating! And great point about using dried dill.

      Reply
  6. Jessica

    5 stars
    PERFECT summer salad! This salad is so delicious! Easy to throw together, and the flavor is incredible. It makes for a filling, satisfying, and healthy summer meal! Thanks for sharing!

    Reply
    • Natalie Rizzo, MS, RD

      Thank you so much for the review! I’m so glad you enjoyed the salad. It’s one of my favs!

      Reply
  7. Megan

    5 stars
    Loved it! I skipped the onions & dill but added sweet corn. Very hearty & one serving went a long way. Will def make it again!

    Reply
  8. Steph

    4 stars
    Pros: Easy to make and filling with a delightful combination of colors and textures. Will make again.
    Cons: All that red onion was a little too strong for my taste. I don’t know what to do with all the leftover feta either.

    Reply
      • GB

        How could you turn this recipe into meal prep?

        Reply
        • Natalie Rizzo, MS, RD

          You can prepare the entire recipe, but keep the dressing in a separate container. When you’re ready to eat, add the dressing to the prepared salad and enjoy cold! If you prepare the lentils warm, then cook those and put in a separate container. Then chop the veggies and keep in a different container. When ready to eat, microwave the lentils, then add the veggies and the dressing.

          Reply
  9. Nancy Teeter

    Hello! This looks great! As a fellow, RDN, I studied the nutrition facts carefully. I’m wondering if the nutrition analysis is based on raw lentils rather than cooked.

    Reply
    • Natalie Rizzo, MS, RD

      Hey there, thanks for commenting! Yes, the nutrition analysis is for dry lentils because the recipe calls for dry lentils.

      Reply
  10. Sophie Hill

    Looks AMAZING! Will definitely be trying this out! Thanks

    Reply

Trackbacks/Pingbacks

  1. 5 Plant-Based Proteins You Should Try - Noom Inc. | Noom Inc. - […] Stir pre-cooked lentils into your favorite chili, soup, or stew.Power-up at lunch time with this Greek Lentil Power Bowl.…

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I’m Natalie Rizzo, an NYC-based Registered Dietitian.

My mission is to help everyday athletes fuel their fitness with plants.

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