Nourishing Lentil and Kale Bowl with Pickled Carrots and Thai Almond Sauce
Tender lentils, fresh kale, crunchy and briny pickled carrots, crisp apple, and creamy avocado topped with a delectable Thai almond sauce. Perfect for meal prep!
Prepare pickled carrots: in a medium pot, heat water, apple cider vinegar, sugar and salt until simmering. Put carrots in a medium glass bowl, cover with the pickling liquid and let sit for an hour or longer.
Cook lentils: Combine water/broth and lentils in a medium pot (I use the same pot that I used for the pickling liquid). Bring to a boil and let simmer for 30-35 minutes or until lentils are tender. Drain and set lentils aside.
Saute: Heat olive oil in a small skillet. Once the oil is shimmering, add onion and kale stems. Saute 8-10 minutes, or until the kale stems are tender. Set aside.
Massage the kale. Put ripped up kale leaves in a large bowl, add a little oil (about 1 teaspoon) and massage the kale to make it more tender.
Prepare sauce: Combine sauce ingredients in a food processor or blender and blend until smooth. Adjust seasonings to taste.
Serve: Divide lentils between four bowls. Add kale, sauteed vegetables, pickled carrots and apple. Top with Thai Almond Sauce and serve with sliced avocado. Enjoy!
Notes
PREP AHEAD: You can prepare the pickled carrots up to three weeks in advance. This lentil bowl is great for meal prep as you can prepare everything in advance. Just be sure to store each item separately. LEFTOVERS/STORAGE: Store leftovers bowl and sauce separately in the fridge for 4-5 days. NUTRITION NOTES: This thai bowl is super nutrient-dense. It’s vegan, gluten-free and contains plant-based protein. It’s also a good source of fiber and vitamins A and K.This recipe is adapted from Cookling Light's Kale Lentil Bowl with Thai Almond Sauce.