Lemony Lentil + Kale Rice Bowl

One of my favourite meals to prepare and indulge in are rice bowls of almost any variation. My husband loves these as well. It’s one of the funnest things to experiment with, you can hardly ever go wrong. If you’ve got beans, greans, veggies, and rice – you’re all set. My little guy and I loved this one just the way it was, but my husband liked it a little spicier and topped it with a few dollops of sriracha sauce. It is gluten-free, vegan, low in fat, high in protein, fiber and antioxidants, and not to mention tasty and hearty. Here it is.

Lemony Lentil + Kale Rice Bowl Recipe

Serves 4-6


  • 1 1/2 cups dry lentils, washed and sorted
  • 1 cup brown basmati rice
  • 3 carrots, washed, peeled, chopped
  • 1 red bell pepper, washed, seeds removed, diced
  • 1 onion, peeled, chopped
  • 2 cloves garlic, peeled, minced
  • 1 bunch kale (approx. 1 lb), stems removed, washed, torn into pieces
  • 1 can whole tomatoes
  • 2 cups good quality vegetable stock
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried chili flakes
  • juice of 1 lemon
  • 1 teaspoon extra virgin olive oil
  • kosher sea salt and freshly ground pepper to taste


  • In a small saucepan, bring 2 cups of water to a boil. Add rice, cover, turn down heat and let cook for approximately 35 minutes or until all water is absorbed.
  • In a large saucepan, heat olive oil over medium heat.
  • Add onions, garlic, carrots, and red pepper and sauté for approximately 10 minutes.
  • Pour in the can of tomatoes and vegetable stock. Add your spices and stir.
  • Bring to a boil, then pour in the lentils. Turn heat down to low, cover the pot and allow to cook for approximately 30 minutes, or until lentils are tender.


  • Add the kale to the lentil mixture. Stir and let the kale wilt to your liking. It will only take a few minutes.


  • Add lemon juice. Stir.
  • Do a taste test. Add a pinch more of sea salt or black pepper if desired.
  • To assemble: spoon rice into a bowl, top with kale and lentil mixture.
  • Enjoy!

Lemony Kale + Lentil Rice Bowl


  1. this looks great! I too am partial to a rice bowl – so easy and delicious!
    Thanks for giving me a new idea of how to use up some things hanging around in the fridge 🙂

  2. Delicious! This is the sort of food I love 🙂

  3. Reblogged this on hopefullvegan and commented:

  4. This looks so good! I wonder if it would work without the tomatoes. Celeste 🙂

    • Oh yes, the nightshades…you can definitely prepare your lentils seperately, and just saute the kale with garlic, onion and all the seasonings. Mix with the lentils and top with lemon juice and I believe you would still have a tasty, nightshade free meal. Avoid the red pepper as well in that case! Basically, we’ve just created you a new meal! Blog it 🙂 Hehe.

  5. Reblogged this on D'lish Dish Now! and commented:
    Looks like a fresh and hearty dish!

  6. Looks lovely. Love those pretty bowls!

  7. Mmm, me too! Rice bowls/grain bowls/anything with lentils are my favorites 🙂 This looks delicious!

  8. I love this recipe. I adore lentils and I’m always looking for new ways to prepare them. I should try it out some time.

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