The Nordic couple behind planty food blog, Green Kitchen Stories, knows how to handle their veggies. This dreamy summer bowl from their cookbook, Green Kitchen at Home, is a perfect example of how to add vegan protein to pretty seasonal treasures for full meal in a flash. Learn how to make it below, and be sure to check out their pesto veggie spring bowl here too.

We tend to cook double or triple portions of lentils, just like with quinoa, rice and other grains and pseudo-grains, and store them in glass jars in the fridge so we always have a healthy protein source quickly available. Lentils have that magical ability to turn any light side dish into a proper meal. Topping a soup with lentils and chopped pumpkin seeds always makes it more filling, they add sustenance to any salad and body to burgers.

Black lentils are our favorite for this type of recipe as they stay intact and can be stored without going mushy, but green or brown also work well. Red and yellow lentils are more appropriate for soups and stews.

Summer Bowl With Lentils, Heirloom Tomatoes + Halloumi


cooked lazy lentils (see below)
grilled or sautéed sliced green and yellow courgette (zucchini)*
shaved raw fennel and fennel fronds**
halved heirloom tomatoes
baby spinach leaves
halved fresh strawberries
grilled or pan-fried sliced halloumi

To serve:
ajvar (roasted red pepper) sauce
roughly chopped fresh mint leaves
roughly chopped toasted almonds
sea salt and freshly ground black pepper
extra-virgin olive oil


*For the zucchini:
Drizzle the vegetables with extra-virgin olive oil, season to taste with sea salt and freshly ground black pepper and toss until well coated before grilling, sautéing or roasting at 400ºF for 20–30 minutes or until tender and golden.

**For the fennel:
Drizzle the vegetables or leafy greens with extra-virgin olive oil, freshly squeezed lemon juice, season to taste with salt and pepper and toss until well coated.

Makes 4 cups


2 cups beluga, puy or green lentils, rinsed
6 cups water


Place the lentils and 6 cups of water in a large saucepan, cover and bring to the boil, then reduce the heat and simmer for 20–25 minutes or until the lentils are tender. Drain and set aside to cool.

Store the lentils in the fridge in an airtight container and they will keep for up to 1 week. Alternatively, freeze them.

+ You can flavor the lentils by adding a few bay leaves during cooking. Or try cooking them in vegetable stock.

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