Honey Mustard Lentil and Vegetable Bowls
Honey Mustard Lentil and Vegetable Bowls are packed with fresh veggies, red lentils, and a delicious homemade honey mustard dressing. Jump to Recipe keyboard_arrow_down
Honey Mustard Lentil and Vegetable Bowls make a light and refreshing vegetarian dinner that's filled with zucchini, corn, carrots, red lentils, and an easy homemade honey mustard dressing.
Ever since I was a kid, I have loved pretty much anything that involves honey mustard. Now let's be honest, back in the day this mostly meant chicken fingers and fries, but these days I am making all kinds of yummy dishes using honey mustard. And I especially love it paired with veggies. It's like a sweetened up vinaigrette in the best way, plus I have found it can make non-veggie lovers eat a bowl of veggies without a second thought.
This dish all starts with a hearty base of red lentils. You could also use green or black lentils and if lentils aren't your thing, you could use quinoa, brown rice, or farro. Next comes the veggies. This dish combines both cooked and fresh veggies. The zucchini, corn, and carrots are cooked until they are caramelized on the outside and then tossed with fresh cherry tomatoes and green onions. This is all tossed with the lentils, arugula, and the delicious honey mustard dressing. It makes a perfect meatless meal or cut the portions in half to use it as a salad or side dish.
Honey Mustard Lentil and Vegetable Bowls
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Ingredients
Ingredients
- 1 cup red lentils
- 2 tbsp olive oil
- 1.5 tbsp honey (or maple syrup for vegan)
- 1.5 tbsp lemon juice
- 1 tbsp Dijon mustard
- 2 U carrots, chopped (or peeled in ribbons)
- 1 U zucchini, chopped
- 1 cup corn (fresh, frozen, or canned)
- 4 cups arugula
- 1 cup cherry tomatoes, chopped
- 2 U green onions, chopped
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Instructions
(Hide Photos)Cook the lentils according to package directions.
Combine the olive oil, lemon juice, honey, and mustard to create the dressing. Taste and add more mustard or honey if needed. Season with salt and pepper.
Spray a nonstick pan with cooking spray. Add the zucchini, corn, and carrots in one layer. Let cook for 4-5 minutes until browned on one side. Stir and cook 2-3 minutes until just tender. Season with salt and pepper.
Toss together the lentils with the cooked and fresh veggies. Top with the dressing and season as needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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