Spiced Lentil and Freekeh Nourish Bowl
with Herby Spinach Salad and Tahini Drizzle
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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: Sulphites, Egg, Mustard)
66 g
Mini Cucumber
Not included in your delivery
½ tsp
Sugar*
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
