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Lentils.org

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Spring-Inspired Lentil Power Bowl

Prep Time: 20 Minutes

Total time: 35 Minutes

Servings: 10

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    5 cups (1.25 L) couscous, cooked

    5 cups (1.25 L) split red lentils, cooked with lemon peel + black peppercorns in liquid

    3 cups (750 mL) ciogga beets, thinly sliced, raw

    3 cups (750 mL) fennel, bulbs, thinly sliced

    2 cups (500 mL) fennel fronds picked

    3 cups (750 mL) watercress

    2 cups (500 mL) radishes, quartered lengthwise

    3 cups (750 mL) blood orange, supremed

    30, 21/25 count shrimp, cooked

    20 oz (600 mL) green goddess dressing*


Directions

  1. To plate this dish, prepare a base of couscous and lentils in a shallow bowl.
  2. Arrange beets, fennel, watercress, radish, and orange into each bowl, divided equally.
  3. Finish each bowl with three cooked shrimp and 2 oz (60 mL) dressing.

*Prepare your own green goddess dressing by combining the following in a food processor and blending until smooth:
2 cups (500 mL) non-fat Greek yogurt
2 Tbsp (30 mL) olive oil
¼ cup (60 mL) fresh chives
⅔ cup (150 mL) flat leaf parsley
¼ cup (60 mL) fresh tarragon
4 tsp (20 mL) lime juice
4 tsp (20 mL) garlic puree
6 anchovy fillets packing in oil, drained
2 tsp (10 mL) ground black pepper