Fennel & Lentil Bowl With Turmeric-Ginger Vinaigrette
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
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
- 1 tbsp avocado oil
- 2 cup cooked lentils
- 1/2 cup fennel bulb finely diced
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground sweet paprika
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp freshly squeezed lemon juice
- 2 cup spinach roughly chopped
- 1 cup cooked millet
- 1 cup cucumber diced
- 1/2 cup radish sliced
- 0.5 medium lemon halved
- 1/2 cup Turmeric-Ginger Vinaigrette
- 1/4 cup extra-virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp ground turmeric
- 1 tsp 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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp avocado oil
- 2 cup cooked lentils
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground sweet paprika
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp freshly squeezed lemon juice
- 1 cup cooked millet
- 1/2 cup Turmeric-Ginger Vinaigrette
- 1/4 cup extra-virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp ground turmeric
- 1 pinch sea salt
Prepare
- 1/2 cup fennel bulb, finely diced
- 2 cup spinach, roughly chopped
- Dice 1 cup cucumber
- Slice 1/2 cup radish
- Halve 0.5 medium lemon
- 1 tsp fresh ginger, finely minced peeled
Let's Cook
-
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.
-
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.
-
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.