These healthy vegetarian bowls feature black lentils braised in spices like thyme and smoked paprika.

Riced cauliflower and quinoa bulk up the dish to make it satisfying for any weeknight dinner.

A creamy yogurt topping finishes the recipe.

a recipe photo of the Braised Black Lentil Bowls served in a bowl and topped with sour cream and chives

Photo: Ali Redmond

Add 1 cup broth and 3 cups water.

Reduce heat to medium-low and simmer, partially covered, for 15 to 20 minutes.

Meanwhile, bring the remaining 2 cups broth to a light boil in a medium pot.

Mix yogurt, lemon zest, lemon juice and flaky salt in a small bowl.

Divide the quinoa mixture among 4 bowls.

Top with the braised lentils, yogurt sauce and scallion.

Garnish with a pinch of cayenne, if desired.

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