Lemon-Tahini Lentil Bowl
This delicious bowl was developed in celebration of a dish that is served at one of my favourite restaurants, The Coup, in Calgary, Alberta Canada. The lemon-tahini dressing makes this dish and can be used as a dressing for salads or other bowls.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Ingredients
Ingredients for bowl:
- 2 cups brown rice
- 2 cups black lentils
- 1 Tbsp. coconut oil
- ½ red onion, chopped
- 3 garlic cloves, crushed
- 8 sun-dried tomatoes
- 1 red or yellow pepper, chopped
- 1 tomato, chopped
- pinch salt and pepper
- 2 handfuls spinach
- 1/3 bunch parsley, chopped
Ingredients for dressing:
- ¼ cup raw tahini
- ¼ cup nutritional yeast
- 1 tsp capers
- 1 tbsp garlic, minced
- ¾ cup lemon or lime juice, fresh
- ½ cup olive oil
- 1 tsp sea salt
- 1/3 cup water
- 1 tsp black pepper
Instructions
Instructions for bowl:
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Place brown rice in a medium pot with four cups of water and bring to a boil.
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At the same time place lentils in a medium pot with four cups of water and bring to a boil.
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Once boiling turn both the rice and lentils down to low and simmer until all water has been absorbed about 40 minutes.
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When rice and lentils are cooked, place coconut oil in a large deep frying pan.
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Once oil is melted and heated add onion, garlic, sun-dried-tomatoes and peppers.
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Fry until soft, stirring occasionally.
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Add rice, lentils salt and pepper.
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Stir until fully mixed together.
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Add tomatoes, spinach and parsley.
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Stir until spinach is wilted.
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Add dressing and stir until the mixture is covered.
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Simmer on low until heated.
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Serve.
Instructions for dressing:
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Place all ingredients in blender and blend until smooth.
Recipe Notes
Feel free to use any variety of lentil in this dish; however, I love using the black lentil for the diverse colour it brings.