Go Back
Lemon lentil zucchini bowl with seared zucchini rounds, tahini drizzle, and fresh parsley on a wooden board

Lemon Lentil Zucchini Bowl with Garlic and Fresh Herbs

A high-protein, plant-based bowl of lemony French green lentils and pan-seared zucchini, topped with garlic-herb dressing and tahini. Ready in 40 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

Lentils
  • 300 g French green lentils (Puy) rinsed
  • 750 ml water or vegetable broth
  • 1 bay leaf
  • 1 tsp salt for cooking water
Zucchini
  • 3 medium zucchini about 600 g total, sliced into 1 cm rounds
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Lemon Garlic Dressing
  • 3 tbsp fresh lemon juice about 1.5 lemons
  • 1 tsp lemon zest
  • 2 cloves garlic minced
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Toppings
  • 3 tbsp tahini thinned with 1-2 tbsp water
  • 20 g fresh flat-leaf parsley roughly chopped
  • 1/4 tsp smoked paprika for finishing
  • 1/4 tsp red pepper flakes optional

Method
 

Cook the Lentils
  1. Combine the rinsed lentils, water or broth, bay leaf, and 1 tsp salt in a medium saucepan. Bring to a boil over high heat.
  2. Reduce heat to medium-low and simmer uncovered for 22 to 25 minutes, until lentils are tender but still hold their shape. Taste at 22 minutes.
  3. Drain any excess liquid and discard the bay leaf. Set lentils aside in the pot.
Sear the Zucchini
  1. Pat zucchini slices dry with a paper towel. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Heat 2 tbsp olive oil in a large skillet over high heat until the oil shimmers. Add zucchini in a single layer, working in batches if needed.
  3. Cook without moving for 2 minutes until the undersides are golden and spotted. Flip and cook 1 to 2 minutes more. Transfer to a plate.
Make the Dressing
  1. Whisk together lemon juice, lemon zest, minced garlic, olive oil, Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
Assemble the Bowls
  1. Pour the dressing over the warm lentils and toss to coat. Let sit for 2 minutes so the lentils absorb the flavor.
  2. Divide lentils among four bowls. Arrange seared zucchini on top.
  3. Drizzle thinned tahini over each bowl. Scatter chopped parsley, a pinch of smoked paprika, and red pepper flakes if using. Serve immediately.

Notes

For a more substantial bowl, serve over 1/2 cup cooked farro or rice per person. Nutrition values reflect the bowl without a grain base.