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In today's health-conscious world, salads have become a staple for many looking to maintain a balanced diet. Salads are not only refreshing and versatile but also provide an excellent opportunity to pack a variety of nutrients into one dish. Among the myriad of salad options available, the Vibrant Zucchini & Lentil Salad Bowls stand out for their unique combination of flavors, textures, and nutritional benefits. This dish not only showcases fresh, colorful vegetables but also packs a protein punch with the inclusion of lentils, making it a hearty option for lunch or dinner.

Zucchini & Lentil Salad Bowls

Discover the joy of healthy eating with Vibrant Zucchini & Lentil Salad Bowls! This colorful dish combines protein-packed lentils with fresh zucchini, bell peppers, and cherry tomatoes, creating a satisfying and nutritious meal. Rich in vitamins, antioxidants, and fiber, it's perfect for lunch or dinner. Easy to prepare and customize, these salad bowls are not only visually appealing but also a delicious way to nourish your body. Embrace the flavors and enjoy guilt-free indulgence!
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Ingredients
  

1 cup green or brown lentils

2 medium zucchinis, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 small red onion, finely chopped

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley or cilantro, for garnish

Juice of 1 lemon

1 avocado, sliced (optional)

Crumbled feta cheese (optional)

Instructions
 

Cook the Lentils: Rinse the lentils under cold water, then place them in a pot with 3 cups of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until tender but not mushy. Drain and set aside.

    Sauté the Vegetables: In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the chopped red onion and sauté for about 3 minutes until translucent. Next, add the minced garlic, cumin, and smoked paprika, cooking for an additional minute until fragrant.

      Add Zucchini and Bell Pepper: Incorporate the diced zucchinis and red bell pepper into the skillet. Sauté for another 5-7 minutes until the vegetables are tender but retain some crunch. Season with salt and pepper as desired.

        Combine Ingredients: In a large mixing bowl, combine the cooked lentils, sautéed vegetables, cherry tomatoes, and lemon juice. Toss gently so that the ingredients are well-distributed.

          Garnish and Serve: Divide the lentil mixture into serving bowls. If using, top with sliced avocado and crumbled feta cheese. Sprinkle with fresh parsley or cilantro for an added flavor boost.

            Enjoy! Serve immediately or refrigerate for up to 2 days for a chilled version. This salad can be served on its own or as a side dish.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4