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Spiced Lentil and Freekeh Nourish Bowl

Spiced Lentil and Freekeh Nourish Bowl

with Herby Spinach Salad and Tahini Drizzle

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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!

Allergens:Wheat/BléSesame/SésameEgg/OeufSulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Red Lentils

½ cup

Freekeh

(ContainsWheat/Blé)

113 g

Grape Tomatoes

1 unit

Vegetable Broth Concentrate

1 unit

Lemon

2 tbsp

Tahini

(ContainsSesame/Sésame)

9 g

Garlic

56 g

Red Onion, chopped

1 tbsp

Shawarma Spice Blend

7 g

Parsley

56 g

Baby Spinach

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

66 g

Mini Cucumber

Not included in your delivery

½ tsp

Sugar*

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2678 kJ
Calories640 kcal
Fat45 g
Saturated Fat6 g
Carbohydrate68 g
Sugar6 g
Dietary Fiber12 g
Protein21 g
Cholesterol15 mg
Sodium640 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Non-Stick Pan
Strainer
Measuring Spoons
Large Bowl
Whisk
Small Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the freekeh between bowls. Top with the spiced lentils, then the herby spinach salad. Drizzle over the tahini drizzle.