Lazy Lentils: How To Turn Any Side Dish Into A Proper Meal

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.[olists num=1][olists num=2]

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