Vegetarian Cobb Salad Lentil Bowl

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 3/4 cups Beluga lentils, black
  • 10 Cherry tomatoes
  • 1 tsp Chives
  • 1 tsp Dill
  • 2 heaping cups Romaine lettuce
  • 1 tsp Tarragon

• Refrigerated

  • 2 Eggs, hard

• Condiments

  • 1/4 cup Castelvetrano or kalmata olives, pitted and sliced
  • 1 Your favorite red wine vinaigrette

• Dairy

  • 2 heaping tbsp Blue cheese crumbles

• Frozen

  • 3 slices Vegetarian bacon

• Liquids

  • 1 1/2 cups Water

Found on soupaddict.com

Description

Ingredients

• 1 1/2 cups water
• 3/4 cups black beluga lentils (or French du puy lentils)
• 2 heaping cups torn romaine lettuce
• 10 cherry tomatoes, quartered
• 1 avocado, peeled, pit removed, sliced
• 2 hard boiled eggs, sliced
• 3 slices vegetarian bacon (I used Fakin Bacon tempeh)
• 1/4 cup pitted and sliced castelvetrano or kalmata olives
• 1 teaspoon chopped chives
• 1 teaspoon chopped dill
• 1 teaspoon chopped tarragon
• 2 heaping tablespoons blue cheese crumbles
• your favorite red wine vinaigrette

Directions

• Bring the water to a boil in a small, lidded pot. Add the lentils, cover, reduce heat to maintain a simmer, and cook for 15 minutes. Drain, and set aside to cool.
• While the lentils simmer, cook the vegetarian bacon according to package directions. Set aside to cool.
• Build the salad, dividing the remaining ingredients between two serving bowls. Start with the lettuce, then spoon in the cooled lentils. Arrange the tomatoes, avocado slices, eggs, bacon, and olives on top of the lentils. Sprinkle with the herbs and drizzle with a bit of vinaigrette. Serve with additional vinaigrette.