A delicious and healthy lentil bowl featuring glazed lentils with homemade teriyaki sauce, served over brown rice and topped with fresh carrots, avocado, and spicy mayo.

rinsed and drained
minced
grated
for slurry
cooked
shredded
sliced
Rinse and drain 1 cup of lentils. In a medium saucepan, bring 3 cups of water to a boil, add lentils, reduce heat, and let simmer uncovered for 25 minutes or until tender. Drain any excess water.
While the lentils cook, combine 0.5 cup of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 2 cloves of garlic (minced), and 1 teaspoon of grated ginger in a small saucepan. Bring to a simmer over medium heat, stirring occasionally.
In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add this to the teriyaki sauce and simmer until thickened, about 2 minutes.
Once the lentils are cooked and drained, transfer them to a frying pan. Pour the teriyaki sauce over the lentils and cook on medium heat for 5 minutes, stirring frequently until the lentils are well coated and glazed.
Prepare the spicy mayo by combining 0.25 cup of mayonnaise with 1 tablespoon of sriracha sauce. Mix well and set aside.
Divide 2 cups of cooked brown rice among 4 bowls. Top each with a portion of the teriyaki glazed lentils.
Finish each bowl with 0.5 cup of shredded carrots, 1 avocado (sliced), and drizzle the spicy mayo on top.

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