Moroccan · Main course
Moroccan Lentil & Grain Bowl (Vegan)
A nourishing bowl of spiced lentils over herbed grains, topped with roasted vegetables, a lemony tahini drizzle and fresh herbs — a modern, protein-packed vegan meal built on Moroccan flavours. The cumin-and-coriander lentils and the bright tahini dressing make it hearty and satisfying without meat.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
- Level
- Easy
Ingredients
- 200 g green lentils
- 250 g bulgur or couscous
- 1 red pepper and 1 courgette, cubed
- 1 red onion, cut in wedges
- 2 tsp cumin, 1 tsp coriander, 1 tsp paprika
- For the drizzle: 3 tbsp tahini, juice of 1 lemon, 1 small garlic clove, water to loosen
- 5 tbsp olive oil
- Coriander and parsley, salt and pepper
Method
- 1
Cook the lentils
Simmer the lentils until tender, about 25 minutes, then drain and toss with a little oil, cumin, coriander and salt.
- 2
Roast the vegetables
Toss the pepper, courgette and onion with oil, paprika and salt and roast at 210°C for 25 minutes until charred and tender.
- 3
Prepare the grains
Cook the bulgur or steam the couscous, then fold through olive oil and chopped herbs.
- 4
Make the tahini drizzle
Whisk the tahini with lemon juice, crushed garlic, salt and enough water to make a pourable sauce.
- 5
Assemble
Layer the herbed grains, spiced lentils and roasted vegetables in bowls, drizzle with the tahini sauce and scatter with herbs.
Chef's tips
- Season the lentils while warm so they absorb the cumin and coriander.
- Loosen the tahini with water gradually; it seizes and thickens before it thins out.
- Char the vegetables well for a smoky depth against the earthy lentils.
Frequently asked questions
Which grain should I use?
Bulgur, couscous, freekeh or brown rice all work well. Choose whichever you like; each brings a slightly different texture to the base of the bowl.
Can I meal-prep it?
Yes. Keep the components separate and assemble to order, drizzling the tahini just before eating. Everything keeps for a few days in the fridge.