Protein-packed Lentil Bowl
4 cups vegetable broth
1 cup dry green lentils
1 red pepper
1/2 cup almond slices, toasted (in a dry pan over medium-low heat for 2-5 minutes)
1 green onion, chopped
3 tbsp white sweet miso
3 tbsp tahini
1/2 sambal oelek (or Sriracha or another hot sauce, but be careful with the proportions)
Juice of one lemon
1/2 tbsp maple syrup
4 tbsp + more warm water
In a large pot, bring the lentils and the vegetable broth to a boil. Cook for 15-20 minutes, until the lentils have expanded and absorbed a lot of the liquid and are soft. Strain out the liquid and leave the lentils to cool (pro-tip: spread the lentils out on a pan and put them in the freezer to cool them off in a jiffy).
To prepare the sauce, you can use an electric hand mixer or a food processor, but I always just use a small spoon and a bowl to blend the ingredients. I start by mashing the miso and the tahini together, then adding the sambal oelek, the lemon juice and the maple syrup and blending. Finally, I add the warm water to soften it up. Four tablespoons will probably do the trick; if you've left it in the fridge for a bit, you may need a couple more drops of warm water to thin it out.
Finally, when you're ready to eat, dish the lentils evenly into two bowls. Chop the red pepper into small squares and distribute them in the bowls as well. Slice the avocado and put it in too. Sprinkle the bowls with almonds and green onion and pour the sauce over it all to give the finishing touch.