Lunch dishes with red lentils and vegetables
Lentils: the little legume that packs a big punch! Alternate between these three vibrant lentil creations ranging from spicy dal to roasted squash bowls and stuffed peppers. Each dish pairs red lentils with a mix of veggies and bold spices for a quick, healthy meal that's as easy on the prep as it is on the taste buds.
Peppers stuffed with lentils and tomatoes
Step 1
2 yellow peppers – 1 tbsp olive oil
Cut the peppers lengthwise and remove the seeds. Rub with olive oil and place on a baking tray.
Step 2
100 g cooked red lentils – 2 tomatoes – 2 tbsp chopped fresh coriander – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp ground ginger – 1 tsp ground cumin
Mix the cooked lentils with the chopped tomatoes and coriander, and season with the Kikkoman Soy Sauce, ginger and cumin. Stuff the peppers with the mixture and bake at 190 °C for 20 minutes.
Bowl with lentils and baked pumpkin
Step 1
100 g cooked red lentils – 0.5 Hokkaido pumpkin – 1 tbsp olive oil – 0.5 tsp pepper – 0.5 tsp ground ginger – 0.5 tsp ground cumin
Place the lentils in a lunch box. Slice the pumpkin and rub it with olive oil, pepper, ginger and cumin. Bake at 200 °C for 25 minutes.
Step 2
0.5 yellow pepper – 2 tomatoes – 2 tbsp olive oil – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp cider vinegar – 1 tsp honey – 1 tbsp chopped fresh coriander
Slice the pepper and tomatoes. Mix the sauce ingredients. Serve the lentils with the sauce, roasted pumpkin and veggies on top.
Lentil dal
Step 1
0.5 Hokkaido pumpkin – 0.5 yellow pepper – 2 tomatoes – 2 tbsp olive oil – 50 g red lentils – 200 ml coconut milk – 0.5 tsp pepper – 0.5 tsp ground ginger – 0.5 tsp ground cumin
Dice the vegetables and fry them in olive oil. Add the coconut milk, lentils and spices, and simmer gently for 20 minutes.
Step 2
2 tbsp Kikkoman Naturally Brewed Soy Sauce – 0.5 bunch of fresh coriander
Season with the Kikkoman Soy Sauce and serve with the fresh coriander.
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