Fennel & Lentil Bowl With Turmeric-Ginger Vinaigrette
15m prep 10m cook 25m ready
A light and warming bowl featuring lentils and fennel with a turmeric-ginger vinaigrette. Perfect for spring eating, this dish is packed with plant-based protein and vibrant flavors.
Ingredients
- 14.8 ml avocado oil
- 473 ml cooked lentils
- 118 ml fennel bulb finely diced
- 2.46 ml ground cumin
- 2.46 ml ground turmeric
- 2.46 ml ground sweet paprika
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 14.8 ml freshly squeezed lemon juice
- 473 ml spinach roughly chopped
- 237 ml cooked millet
- 237 ml cucumber diced
- 118 ml radish sliced
- 0.5 medium lemon halved
- 118 ml Turmeric-Ginger Vinaigrette
- 59.1 ml extra-virgin olive oil
- 29.6 ml freshly squeezed lemon juice
- 4.93 ml ground turmeric
- 4.93 ml fresh ginger finely minced peeled
- 1 pinch sea salt
Nutrition (per serving, estimated)
Estimated based off 15 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 87.5 mg
- Iron: 6.79 mg
- Magnesium: 164 mg
- Phosphorus: 349 mg
- Potassium: 771 mg
- Zinc: 2.25 mg
Let's Cook
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Step 1.
In a small bowl, whisk together ¼ cup extra-virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon ground turmeric, 1 teaspoon finely minced peeled fresh ginger, and a pinch of sea salt. Alternatively, combine the ingredients in a blender and blend on high for 1 minute until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning, if desired. Set aside.
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Step 2.
In a medium pot over medium heat, combine 1 tablespoon avocado oil, 2 cups cooked lentils, ½ cup finely diced fennel bulb, ½ teaspoon ground cumin, ½ teaspoon ground turmeric, ½ teaspoon ground sweet paprika, ¼ teaspoon sea salt, and ¼ teaspoon freshly ground black pepper. Cook, stirring occasionally, for about 10 minutes, until the fennel is tender and cooked through. Turn off the heat and drizzle with 1 tablespoon freshly squeezed lemon juice. Taste and adjust seasoning, if desired.
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Step 3.
Assemble each bowl with half of the 2 cups roughly chopped spinach, 1 cup cooked millet, the fennel and lentil mixture, 1 cup diced cucumber, and ½ cup sliced radish. Garnish each bowl with a lemon wedge and drizzle with the Turmeric-Ginger Vinaigrette.
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