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Spicy Chipotle Lentil Bowl

Spicy Chipotle Lentil Bowl

If you are looking for a tasty dinner, with enough for leftovers for lunch then try this Spicy Chipotle Lentil Bowl.

This is delicious in a whole wheat wrap the next day for lunch, the flavors are even more enhanced sitting in your fridge over night



1 cup red lentils, washed

1 tablespoon coconut oil

1 red onion

2 cloves garlicRoma Tomato Lentil Bowl

1 1/2 teaspoons ginger powder

1 teaspoon turmeric

1/2 teaspoon chili powder

1/2 teaspoon curry powder

1/2 teaspoon onion powder

2 tablespoons honey

2 tablespoons lemon juice

1 1/2 tablespoons soya sauce

2 cups chopped Roma tomatoes


Place lentils and 2 cups water into a medium pot and bring to a boil. Reduce heat and simmer until lentils are soft, about 25 minutes.


Heat oil in a large skillet and add sliced red onion. Lower heat and cook for a few minutes until the onions have softened and begin to caramelize.

Add garlic, ginger, turmeric, chili powder, curry powder, and onion powder, and stir until fragrant.

Add in honey, lemon juice, and soya sauce cook for 1 minute.

Stir in chopped tomatoes and cook another 4 minutes until tomatoes have softened.

Drain any excess water from lentils and stir lentils into tomato mixture.



2 carrots, peeledCarrot, Ginger and Beet Garnish

1/2 beet, peeled

2 tablespoons lemon juice

1 tablespoon olive oil

1 tablespoon  honey

1 tablespoon fresh ginger

3 tablespoons sunflower seeds

1/2 cup of 2% shredded sharp Cheddar Cheese

1 bunch butter head lettuce, chopped


Grate carrots and beet into a small bowl and mix with lemon juice, olive oil,ginger and honey. Stir in sunflower seeds, shredded cheese and butter head lettuce.

Serve in bowls over 3 Cups of cooked quinoa

Yield: 4 servings                     Active Time: 25 minutes                     Total Time: 35 minutes


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