Red Lentil Crunch Bowl
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Lentils.org

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Red Lentil Crunch Bowl

Prep Time: 15 Minutes

Total Time: 20 Minutes

Servings: 10

A base of lentils and brown rice is topped with shredded red cabbage and Brussels sprouts, parsley, pea shoots, chopped hazlenuts, pomegranate arils, crispy bacon lardons, and a drizzle of low-fat French dressing.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 5 cups (1.25 L) brown rice, cooked
  • 5 cups (1.25 L) whole red lentils, cooked with sun dried tomatoes and roasted garlic cloves
  • 3 cups (750 mL) red cabbage, shredded
  • 3 cups (750 mL) brussels sprouts, shredded
  • 2 cups (500 mL) flat leaf parsley, minced
  • 3 cups (750 mL) pea shoots
  • 2 cups (500 mL) hazelnuts, roughly chopped
  • 3 cups (750 mL) pomegranate arils
  • 20 oz (565 g) cripsy rendered bacon lardons
  • 20 oz (600 mL) low-fat french dressing

Directions

  1. To plate this dish, prepare a base of brown rice and lentils evenly in 10 shallow bowls.
  2. In a separate mixing bowl, add cabbage, brussels sprouts, parsley, pea shoots, and hazelnuts. Toss together and divide evenly among the 10 bowls.
  3. Finish each bowl with pomegranate arils, 2 oz (55 g) of bacon lardons, and 2 oz (60 mL) dressing.

Nutritional Information

  • Serving Size: 2 cups (500 mL)
  • Per serving:
  • Calories 860
  • Total Fat 48 g
  • Saturated Fat 12 g
  • Cholesterol 55 mg
  • Carbohydrates 78 g
  • Dietary Fibre 15 g
  • Sugar 20 g
  • Protein 26 g
  • Sodium 1470 mg
  • Potassium 823 mg
  • Folate 235 mcg

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