Spring-Inspired Lentil Power Bowl

Name: Spring-Inspired Lentil Power Bowl
Ingredients: 5 cups (1.25 L) couscous, cooked; 5 cups (1.25 L) split red lentils, cooked with lemon peel + black peppercorns in liquid; 3 cups (750 mL) ciogga beets, thinly sliced, raw; 3 cups (750 mL) fennel, bulbs, thinly sliced; 2 cups (500 mL) fennel fronds picked; 3 cups (750 mL) watercress; 2 cups (500 mL) radishes, quartered lengthwise; 3 cups (750 mL) blood orange, supremed; 30, 21/25 count shrimp, cooked; 20 oz (600 mL) green goddess dressing*

www.lentils.org

Couscous and split red lentils provide the base for this hearty power bowl full of beets, fennel, watercress, radishes, blood orange, and shrimp.

Keywords

bowls
split (red
yellow)
foodservice
english
beet
seafood
spring
summer

View full recipe on www.lentils.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lentils.org.

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Ingredients

5 cups (1.25 L) couscous, cooked
5 cups (1.25 L) split red lentils, cooked with lemon peel + black peppercorns in liquid
3 cups (750 mL) ciogga beets, thinly sliced, raw
3 cups (750 mL) fennel, bulbs, thinly sliced
2 cups (500 mL) fennel fronds picked
3 cups (750 mL) watercress
2 cups (500 mL) radishes, quartered lengthwise
3 cups (750 mL) blood orange, supremed
30, 21/25 count shrimp, cooked
20 oz (600 mL) green goddess dressing*