Lentil and Cauliflower Rice Bowls

emily maxson

By Emily Maxson

20190116EFK-434

 

This is one of my all-time favorite meatless dishes. It is inspired by Mujadara, which is a Lebanese dish made of lentils, rice, and caramelized onions. In this recipe, I substitute cauliflower rice for the rice and top the mixture with Lemon Garlic Tahini Sauce. It is the ultimate comfort food and perfect for enjoying on a cold winter day.

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Emily's fresh kitchen, lentil bowl

Lentil and Cauliflower Rice Bowls

  • Total Time: 40 minutes
  • Yield: 2-4 servings 1x

Ingredients

Scale

4 TBSP olive oil

2 large onions

1 1/2 cups green or brown lentils

3 cups of water or broth

4 cups of riced cauliflower

1 tsp sea salt

1 TBSP cumin

Lemon Garlic Tahini Sauce recipe below

1 bunch of fresh parsley chopped

Lemon Garlic Tahini Sauce Ingredients:

1/2 cup tahini

1/41/2 cup water

1/4 cup fresh lemon juice

2 cloves of garlic, minced

3/4 tsp sea salt

1/2 tsp cumin

Instructions

  1. Cut the onions in half and thinly slice them.
  2. In a large sauté pan heat 2 TBSP olive oil.
  3. Add the onions and cook over medium-high heat, stirring occasionally.
  4. Rinse the lentils.
  5. In a medium sauce pan, combine the lentils and water or broth and bring to a boil.
  6. Reduce the heat and simmer for 20-25 minutes or until tender.
  7. Drain any excess liquid and return to the pan.
  8. When the onions are a deep brown, remove half of them from the pan and set aside.
  9. Add 1- 2 TBSP of olive oil to the pan with the remaining onions.
  10. Add the cauliflower rice to the olive oil and onions and sauté for 3-5 minutes.
  11. Add the lentils, sea salt, and cumin to the mixture and combine well.
  12. Divide the lentil mixture between 2-4 bowls.
  13. Top each bowl with the extra caramelized onions.
  14. Drizzle with Lemon Garlic Tahini Sauce and top with chopped parsley

Lemon Garlic Tahini Sauce Directions:

  1. Place all the ingredients in a small food processor or blender.
  2. Blend until smooth.
  3. Adjust the amount of water to achieve desired consistency.
  4. Store in a sealed container in the refrigerator for up to a week.
  • Author: Emily Maxson
  • Prep Time: 10 min
  • Cook Time: 30 min

 

emily maxson

eat · heal · thrive

Food is my passion. I am inspired by both the art and the science of the culinary world. I enjoy being in my kitchen creating, testing and writing recipes to share with you. I believe that cooking food at home is one of the best things you can do for your health, and it doesn’t have to be complicated.

emily's fresh kitchen cookbook hardcover

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I am excited to announce that my cookbook “Emily’s Fresh Kitchen: Cook Your Way to Better Health” is available! This cookbook features 113 delicious and easy to prepare recipes the whole family will love.

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Gluten-Free
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Dairy-Free
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Grain-Free
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SCD
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Vegan
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Gluten-Free
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Dairy-Free
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Grain-Free
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SCD
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Vegan

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emily maxson

eat · heal · thrive

Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. I enjoy working with nutrient-rich foods and creating meals that not only taste good, but assist the body in fighting illness and disease.

emily's fresh kitchen cookbook hardcover

Purchase your signed book today.

I am excited to announce that my cookbook “Emily’s Fresh Kitchen: Cook Your Way to Better Health” is available! This cookbook features 113 delicious and easy to prepare recipes the whole family will love.

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