Freekeh and Lentil Jumble
with Sumac-Dusted Veggies and Tahini Dressing
Freekeh and Lentil Jumble
Nutty freekeh and tender lentils are tossed with sumac-dusted vegetables and a creamy tahini dressing for a bright, hearty grain bowl with plenty of texture.
Ingredients
For 2 servings
- ¼ ounce Cilantro
- 1 unit Eggplant
- ½ cup Freekeh
- 4 teaspoon Honey
- 1 unit Lemon
- ½ cup Lentils
- 1 unit Red Onion
- 1 unit Roma Tomato
- 1 ounce Shelled Pistachios
- 1 teaspoon Sumac
- 1 ounce Tahini
Additional Ingredients
- 4 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time35m
Calories710
Protein28g
Carbs96g
Fat26g
Tags:
VeganFiber SmartLow Sodium
⚠️Allergens:
🌾WheatSwaps and substitutions
For a nut-free version, leave out the pistachios or replace them with toasted pumpkin seeds. To keep it vegan, swap the honey for maple syrup or agave; for gluten-free, use a grain like quinoa in place of freekeh.
What to serve with it
Serve with warm pita or flatbread and a crisp cucumber salad for extra freshness. It also works well beside grilled chicken, roasted fish, or a simple tomato soup if you want a fuller meal.
