When it's a warm night and you want a fancy cafe Buddha bowl into the comfort of your own home, this is your recipe.


  • 1 teaspoon extra virgin olive oil

  • 1 small brown onion, chopped

  • 1 garlic clove, finely chopped

  • 1 teaspoon grated ginger

  • 50 g (13/4 oz) brown lentils, rinsed

  • 375 ml (13 fl oz/11/2 cups) chicken stock or filtered water

  • 1 tablespoon ground cumin

  • 1 handful coriander (cilantro), chopped

  • 2 tablespoons capers, rinsed

  • 100 g (31/2 oz) baby English spinach leaves

  • 100 g (31/2 oz) smoked salmon

  • 35 g (11/4 oz/1/2 cup) snow pea (mangetout) sprouts

  • freshly ground black pepper, to taste (optional)

  • Squeeze of lemon juice


  • 1.

    Heat the oil in a medium saucepan over medium heat.

  • 2.

    Add the onion, garlic and ginger, then cook for 3–4 minutes, until softened.

  • 3.

    Add the lentils, stock or water and cumin.

  • 4.

    Bring to the boil, then reduce the heat to low and simmer for 20–25 minutes, until the lentils are tender and the liquid has been absorbed.

  • 5.

    Stir through the coriander and capers.

  • 6.

    Arrange all the ingredients in serving bowls, then season with a grind of pepper (if using) and finish with a squeeze of lemon juice.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 617kj
  • Fat Total 18g
  • Saturated Fat 2g
  • Protein 78g
  • Carbohydrate 64g
  • Sugar 9g
  • Sodium 942mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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181 calories (758 kJ) per serve.

Read Lee's article on her favourite quick and healthy dinner recipes.

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