1 cup uncooked green lentils (yield 2 & 3/4 cups cooked)
1 cup uncooked grain of choice, such as brown rice or quinoa (yield 2 cups cooked)
1/2 tbsp olive oil, for sautéing
1/2 red onion (~1 & 1/3 cups), chopped
3-4 garlic cloves, minced
1 red bell pepper, chopped
1 large tomato, chopped
3 cups spinach or kale, roughly chopped
1/2 cup fresh parsley, minced
1 batch of Lightened Up Tahini-Lemon Dressing (recipe below)
Kosher salt & black pepper, to taste
Lemon Wedges & lemon zest, to garnish
1. Cook lentils and chosen grain according to package directions. Drain and set aside.
2. Prepare the Lightened Up tahini-Lemon dressing in food processor (see below for recipe).
3. In a large skillet over low-medium heat, add your olive oil and sauté the chopped onion and minced garlic for a few minutes, being careful not to burn. Now add in the chopped red pepper and tomato and sauté for another 7-8 minutes.
4. Stir in the chopped kale or spinach and sauté for another few minutes, just until tender. Stir in the full batch of tahini-Lemon dressing, the cooked & drained grains and lentils, and simmer on low for another few minutes. Remove from heat and stir in the minced parsley. Season with salt and pepper to taste and garnish with lemon wedges and zest. Makes 6 cups.
Lightened Up Tahini-Lemon Dressing (makes just under 1 cup)
1/4 cup Tahini
2 garlic cloves
1/2 cup fresh lemon juice (about 2 lemons)
1/4 cup Nutritional yeast or a bit more, to taste
2-4 tbsp Extra virgin olive oil, to taste
1 tsp kosher salt + freshly ground black pepper, or to taste
3 tbsp water, or as needed