Quick Sautéed Lentil Bowl (Print Version)

# Ingredients:

01 - 1 cup dry green lentils, rinsed well
02 - 3 cups water
03 - 1 vegetable bouillon cube or equivalent
04 - 1 tablespoon extra virgin olive oil, divided
05 - 1 teaspoon cumin seeds
06 - 1 teaspoon red pepper flakes, optional
07 - 1/2 medium red onion, thinly sliced
08 - 3 cloves garlic, sliced or crushed
09 - 1/2 teaspoon ground coriander
10 - 1 small zucchini, thinly sliced (or bell pepper)
11 - 5 sprigs fresh thyme, de-stemmed
12 - Salt and pepper to taste

→ For Serving

13 - Cooked rice
14 - Hummus, store-bought or homemade
15 - Chili oil

# Instructions:

01 - Add lentils to a large saucepan with water and the bouillon cube. Bring to a boil, reduce to a simmer, and cook for 15-17 minutes or until tender. Drain any remaining liquid and set lentils aside.
02 - As lentils near completion, heat a large skillet over medium heat. Add 1/2 tablespoon olive oil, then cumin seeds and red pepper flakes. Sauté for 1 minute to toast the spices.
03 - Add sliced red onion with a pinch of salt to the skillet. Sauté until softened, deglazing with a splash of water or vegetable broth as needed.
04 - Stir in garlic and ground coriander. Sauté for 1 minute until fragrant.
05 - If using zucchini, add to the skillet and sauté until slices begin to soften and brown.
06 - Add remaining oil, cooked lentils, and fresh thyme to the skillet. Cook for 3-4 minutes, stirring to coat. Adjust salt and pepper to taste, then remove from heat.
07 - Plate with a generous smear of hummus, add the cooked lentils on top, and drizzle with chili oil. Serve with a side of rice and enjoy.