Lentil Bowl

Posted by Donna-Marie Pye on

The latest release from the Best Of Bridge: 5 Ingredient Cooking series features recipes that use no more than - you guessed it - 5 ingredients. Co-author Emily Richards lead a virtual class in which participants made three unique dishes. Scanning through the book we decided to share this recipe for their Lentil Bowl. January is a good month to start fresh with your cooking routine and we are highlighting plant-based recipes. This one features Za'atar - a Middle Eastern seasoning mix that has always been a popular ingredient in our Middle Eastern classes. Sprinkle it on pita bread brushed with olive oil and bake in the oven for a cripsy pita cracker or use it on top of hummus drizzled with a little olive oil. Za'atar will never go to waste!



  • 3 tbsp Za'atar spice mix
  • 3 tbsp canola oil
  • 1/4 EACH salt and black pepper
  • 1 can (19 oz/540 mL) lentils, drained and rinsed (2 cups)
  • 2 avocados, peeled and sliced
  • 2 cups grape tomatoes, sliced in half
  • 1 cup cubed feta cheese


  1. In a small bowl, combine Za'atar, oil, salt and pepper; set aside. 
  2. Into four bowls, divide and arrange the lentils, avocado and tomatoes; sprinkle each with chees. Drizzle each bowl with Za'atar dressing. Serve immediately.

Makes 4 servings

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