
This comforting lentil bowl combines protein-packed legumes with creamy hummus and spicy chili oil for a satisfying meal that comes together quickly. Perfect for busy weeknights when you crave something nutritious yet flavorful, this dish has become my go-to recipe when I need dinner on the table with minimal fuss.
I discovered this recipe during a particularly busy work week when I needed something nourishing but quick. What started as a clean-out-the-fridge meal has become a regular in my rotation because my partner requests it at least twice a month.
Ingredients
- Dry green lentils: The foundation of this dish, providing protein and a slightly earthy flavor
- Vegetable bouillon: Adds depth to the lentils as they cook, infusing them with savory notes
- Cumin seeds: Toasting these whole seeds releases their aromatic oils for maximum flavor
- Red pepper flakes: Optional but recommended for a pleasant heat that balances the creamy hummus
- Red onion: Adds sweetness and a pop of color to the final dish
- Garlic: Essential for creating a flavorful base, use fresh cloves for best results
- Coriander: Brings a citrusy note that brightens the entire dish
- Zucchini: Adds freshness and texture, choose firm specimens with glossy skin
- Fresh thyme: Provides an herbaceous note that ties everything together
- Hummus: Creates a creamy bed for the lentils, either store-bought or homemade works beautifully
- Chili oil: The finishing touch that elevates the entire dish with complex heat
Step-by-Step Instructions
- Cook the Lentils:
- Place rinsed lentils in a large saucepan with water and bouillon cube. Bring to a boil, then reduce heat and simmer for 15-17 minutes until tender but not mushy. The lentils should maintain their shape while being soft enough to bite through easily. Drain any excess liquid and set aside.
- Toast the Spices:
- Warm a large skillet over medium heat and add half the olive oil. Once shimmering, add cumin seeds and red pepper flakes. Sauté for about one minute, stirring constantly to prevent burning. The spices should become fragrant as they release their essential oils into the oil. This critical step builds the flavor foundation.
- Sauté the Aromatics:
- Add sliced red onion to the toasted spices along with a pinch of salt. Sauté for 3-4 minutes until the onions soften and become slightly translucent. If the pan becomes dry, add a small splash of water or vegetable broth to deglaze, scraping up any flavorful bits from the bottom of the pan.
- Add Garlic and Seasonings:
- Introduce sliced garlic and ground coriander to the pan, stirring frequently for one minute until the garlic becomes aromatic but not browned. Garlic can burn quickly, so maintain vigilant attention during this stage to avoid bitter flavors.
- Incorporate Vegetables:
- Add zucchini slices to the pan and sauté until they develop some color and begin to soften, approximately 2-3 minutes. The zucchini should still have some bite to it rather than becoming completely soft.
- Combine and Finish:
- Add the remaining olive oil, cooked lentils, and fresh thyme leaves to the pan. Sauté everything together for 3-4 minutes, allowing the lentils to absorb the flavors while getting slightly crisp on the edges. Remove from heat and adjust seasoning with salt and pepper to taste.
- Plate and Serve:
- Spread a generous amount of hummus on each plate in a circular motion. Top with the hot lentil mixture and drizzle with chili oil. Serve alongside cooked rice for a complete and satisfying meal.

The humble lentil is truly the star of this dish. I first discovered my love for lentils while traveling through India, where they transform these simple legumes into complex, flavorful dishes. What amazes me most is how this inexpensive ingredient absorbs flavors so beautifully while providing exceptional nutrition.
Meal Prep Magic
This recipe works wonderfully for meal prep. Cook a double batch of lentils and portion them into containers with hummus on the side. When ready to eat, simply reheat the lentil mixture and add fresh hummus and chili oil. The flavors actually develop further after a day in the refrigerator, making this dish sometimes even better the next day.
Seasonal Adaptations
While zucchini works beautifully in this recipe, you can substitute almost any quick-cooking vegetable based on what's in season. Bell peppers add sweetness and crunch, spinach wilts down perfectly into the hot lentils, and cherry tomatoes burst to create a light sauce when added during the final minutes of cooking. During autumn, diced butternut squash makes a heartier version, though it requires a few extra minutes of cooking time.
Hummus Variations
Though store-bought hummus works perfectly here, making your own opens up endless flavor possibilities. Classic garlic hummus provides a neutral base, but roasted red pepper hummus adds sweetness, while herb-infused varieties bring fresh notes. For a special touch, try making beet hummus for a vibrant pink base that not only looks stunning but adds earthy sweetness to contrast with the spiced lentils.
Frequently Asked Questions
- → How do I cook lentils for this dish?
Simmer rinsed green lentils in water with a bouillon cube until tender, about 15-17 minutes. Drain any excess liquid before use.
- → What can I use instead of zucchini?
You can substitute zucchini with bell peppers, eggplant, or another seasonal vegetable of your choice.
- → Can I prepare this dish in advance?
Yes, you can cook the lentils and sauté the vegetables ahead of time. Reheat when ready to serve and add fresh hummus and chili oil.
- → Is chili oil necessary for this dish?
Chili oil enhances the flavor but is optional. You can replace it with olive oil, a squeeze of lemon juice, or your favorite hot sauce.
- → What side dish pairs best with this bowl?
Cooked rice is an excellent choice, but bread, quinoa, or couscous also work well.