Barbeque Lentil Bowl



  • 1 c green lentils
  • 4 c water or broth
  • 1 tsp. olive oil
  • Salt and pepper to taste
  • 1 Tbsp. olive oil
  • 4 portabella mushrooms, sliced or 2 cups mushrooms of choice, sliced
  • 1 large red bell pepper, sliced
  • 1 small red onion, chopped
  • 1/4-1/2 cup barbeque sauce
  • 3 cups red cabbage, sliced
  • 1 avocado
  • Additional barbeque sauce


  • Amount: 1/4 recipe
  • Calories: 370
  • Fat (g): 14
  • Sat. Fat (g): 2
  • Carb (g): 51
  • Fiber (g): 12
  • Protein (g): 14
  • Gluten free, Vegan



    For The Lentils
  • Add lentils and water to a saucepan over high heat and bring to a boil, reduce heat and simmer for approx. 20 min or until lentils are tender, but not mushy.
  • Drain off excess water, stir in olive oil, season with salt and pepper.
    For The Veggies
  • Add olive oil to a non-stick skillet over medium heat. Add onions, sauté until soft, then add mushrooms and pepper. Cook for about 8-10 min, until tender. Remove from heat and add cooked lentils and barbeque sauce. Toss to combine.
  • Serve into bowls and top with cabbage, avocado, and drizzle with barbeque sauce to taste.

Cooking Tip

Add additional protein to a lentil bowl with grilled fish, chicken, pork, or beef. To save time on this dish, purchase pre-cooked lentils and frozen veggies, and simply sauté in a pan to heat thoroughly.

Performance Fact

Lentils, a type of legume, are easy to prepare and readily absorb added flavors. This makes them a perfect match with barbeque sauce and veggies. Lentils also provide a rich source of fiber, folate, and magnesium to the athlete’s plate.