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.
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 for bowl:
Place brown rice in a medium pot with four cups of water and bring to a boil.
At the same time place lentils in a medium pot with four cups of water and bring to a boil.
Once boiling turn both the rice and lentils down to low and simmer until all water has been absorbed about 40 minutes.
When rice and lentils are cooked, place coconut oil in a large deep frying pan.
Once oil is melted and heated add onion, garlic, sun-dried-tomatoes and peppers.
Fry until soft, stirring occasionally.
Add rice, lentils salt and pepper.
Stir until fully mixed together.
Add tomatoes, spinach and parsley.
Stir until spinach is wilted.
Add dressing and stir until the mixture is covered.
Simmer on low until heated.
Instructions for dressing:
Place all ingredients in blender and blend until smooth.
Feel free to use any variety of lentil in this dish; however, I love using the black lentil for the diverse colour it brings.