Let me just say it….
I LOVE lentils.
They don’t leave me gassy or feeling bloated like other types of beans. When I eat them, I feel SATISFIED and full (but not overfull).
It’s a bit astonishing to me, as I really like a wide variety of foods, that I haven’t grown bored with lentils yet. They are such a big staple in Ayurveda, especially in cleansing and detox. But somehow, I continue to be surprise by their versatility.
Just love ’em!
This is my latest tasty lentil recipe. Just had it for lunch today.
I call it the Ayurveda Buddha Bowl since it’s really just a bowl of goodness with a lentil & basmati rice base cobbled together with vegetables appropriate for your dosha (constitution).
You could use, literally, any vegetable that is appropriate for you and your family! And once you have the elements of this recipe made, it’s super easy to put together.
You’ll need the following:
1 Package of Melissa’s Steamed Lentils – I like these because they are quick and nice change up from making my own. They are ready to eat right out of the package. In fact, this recipe evolved out of the recipe on the back of their package!
1 tablespoon chopped Shallot
1 Handfull or less of arugula (or you could use spinach or any other bitter green)
1 Tablespoon Rice Vinegar
1 Teaspoon Dijon Mustard – this ingredient can be skipped or you could use a half a teaspoon of cumin to get some of the same bite of dijon.
3 Tablespoons Sesame Oil
Salt & Pepper to taste
Basmati rice (white or brown)
You can use vegetables as you like in this recipe. It can be a sort of “make your own” buddha bowl depending on what vegetables you have on hand. Just be sure the veggies are lightly sautéed or steamed.
If you really want to go with raw, just be sure your belly is good with raw foods – Pitta types are generally good to go with raw. Kappa and Vata do better with cooked as opposed to raw but it varies from person to person.
For my bowl, I used grape tomatoes sliced in half (about a 3/4 of a cup), a bit of arugula then added chopped avocado (because I had some that needed to be eaten and they are one of my favorite foods).
Optional: Cashew cream can be added to taste. I felt like I wanted a creamy dressing to top it all off that had a bit of a cheesy flavor so I added Cashew cream drizzled on top of everything. It was delish!
Putting it all together:
Make the flavor base:
In a medium to large bowl add 2 of the 3 tablespoons of Sesame oil, the rice vinegar and dijon mustard (or cumin), salt & pepper to taste. Whisk it all together. Set aside.
Cook your basmati rice. You want your cooked rice to yield about a cup to a cup and a half. If you have ghee on hand, drop a spoonful in the water after you dump in the rice to cook.
For the lentil mixture:
Add the remaining 1 tablespoon of sesame oil to pan.
Add in shallots and stir around until they start to break down a bit (this doesn’t take long).
I added my grape tomatoes here because I like them cooked a wee bit.
Add in your arugula and sauté just until it starts to wilt.
Toss in the lentils. Now…you don’t HAVE to cook the lentils as they are already cooked and you could totally skip this step but warm is real nice. You just want to toss them in and stir them around so they aren’t completely cold when you make your bowl.
Turn off the heat and take the pan off the heat.
Dump the lentil mixture into your bowl of flavor base and mix well by gently folding it until the flavors & ingredients mix together. Set aside.
Make your bowl:
Slice up your avocado in chunks – I used 1/2 an avocado for one bowl. Use more or less as you like or skip it altogether. This is YOUR buddha bowl, after all. You could add cooked carrots or beets or broccoli or cauliflower….the options are limitless…check your foods to favor in the Ayurveda Food Guidelines for info on what foods are good choices for you.
Grab your bowl and add equal parts rice and lentil mixture or more or less of each depending on your taste.
Top with avocado chunks.
Drizzle with cashew cheese if you are into that type of thing. Remember it’s optional! Recipe is below.
Cashew or Macadamia cream:
- 1 cup cashew (or macadamia) nuts, soaked in water for 2-8 hours
- 11-12 tbsp water (use as needed to achieve desired consistency)
- 2-3 tbsp fresh lemon juice, to taste
- fine grain sea salt, to taste (I used just over 1/4 tsp)
To make the cream sauce Drain and rinse the soaked nuts. Add them into a processor and process. Stream in about 1/2 cup water and a couple tbsp of lemon juice. Add more water as needed to achieve your desired consistency. The nut sauce should be super smooth and not grainy. Add salt to taste.