Just because summer has come to an end doesn't mean we all can't enjoy healthy bountiful bowls! Spiced lentils, freekeh, spinach tabbouleh and a tahini drizzle round out this super nourishing veggie meal. Grab a fork and dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
½ cup
Red Lentils
½ cup
Freekeh
(Contains Gluten)
113 g
Grape Tomatoes
1 unit
Vegetable Broth Concentrate
1 unit
Lemon
2 tbsp
Tahini
(Contains Sesame)
9 g
Garlic
56 g
Red Onion, chopped
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
7 g
Parsley
56 g
Baby Spinach
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
66 g
Mini Cucumber
½ tsp
Sugar*
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Before starting, wash and dry all produce. Combine freekeh, broth concentrate and 1 cup water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat, then reduce heat to low. Simmer, still covered, until freekeh is tender and liquid is absorbed, 25-28 min.
Peel, then mince or grate the garlic. Rinse lentils in cold water and drain well. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the garlic, onions and Shawarma spice blend. Cook, stirring often, until fragrant, 1 min.
Add the lentils and 1 1/4 cups water (dbl for 4 ppl). Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until lentils are tender and water has been absorbed, 15-17 min. Remove from heat. Season with salt and pepper.
While the lentils cook, halve the tomatoes. Cut the cucumbers into 1/2-inch half-moons. Roughly chop the parsley and spinach. Juice the lemon. Whisk together 1 1/2 tbsp lemon juice, 2 tbsp oil and 1/2 tsp sugar (dbl all for 4 ppl) in a large bowl. Toss the cucumbers, tomatoes, parsley and spinach into the large bowl with the dressing. Season with salt and pepper, then set aside.
Whisk together the tahini, mayo, 1 tbsp water (dbl for 4 ppl) and remaining lemon juice in a small bowl. Season with salt and pepper. Set aside.
Divide the freekeh between bowls. Top with the spiced lentils, then the herby spinach salad. Drizzle over the tahini drizzle.