A lemon tahini* dressing tops off this lentil dish.
Serves 4-6
A. Lemon Tahini Dressing:
1/4 cup (60 ml) each: yeast and tahini
1 clove of garlic
1/2 cup (125 ml) organic lemon juice
2-3 Tbs. (30-45 ml) olive oil
black pepper
1. In a food processor, combine the ingredients until smooth. Set aside.
B. Lentil Mixture:
1 cup (250 ml) uncooked lentils (same color or mixed green and black)
1 cup (250 ml) uncooked brown rice or quinoa
1 1/2 tsp. (7,5 ml) olive oil
1 chopped organic onion
3 minced cloves of garlic
1 chopped organic red bell pepper
1 chopped organic tomato
3 cups (750 ml) chopped organic: kale or spinach
1/2 cup (125 ml) minced parsley leaves
1. Cook the lentils. Set aside.
2. Cook the rice or quinoa. Set aside.
3. Heat the oil in a skillet. Sauté the onion and garlic for a few minutes.
4. Add and sauté the bell pepper and tomato 7-8 minutes.
5. Stir in the spinach and sauté a few more minutes.
6. Stir in all of the lemon tahini dressing and cooked lentils and rice or quinoa.
7. Reduce the heat to low and simmer a few minutes.
8. Serve with parsley leaves on top.
* Tahini is a paste made from ground sesame seeds, used in Greek, Turkish, Middle Eastern, N. African, and East Asian cuisine. It is an excellent source of copper, manganese, and amino acid, with healthy omega-3 and -6.
Bite of history: Oldest mention of sesame is written in cuneiform some 4000 years ago as a source of oil.
