Red Lentil Crunch Bowl – Lentils.org

Red Lentil Crunch Bowl

  By lentilsorg  ,

May 27, 2020

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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.

  • Prep: 15 Minutes
  • Cook: 5 Minutes
  • 15 Minutes

    5 Minutes

    20 Minutes

  • Yields: 10
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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.

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

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Nutrition Facts

Serving Size2 cups (500 mL)
Calories860
Sodium1470 mg
Potassium823 mg
Protein26 g
Cholesterol55 mg
Sugar20 g
Total Fat48 g
Saturated Fat12 g
Total Carbohydrates78 g
Dietary Fiber15 g