Bulgur Bowl with Lentils, Lemon-Tahini Drizzle
Ingredients
The bowl
-
½
cup
lentils
-
1½
cups
coarse bulgur
-
1 to 2
pieces
cucumbers
-
1 to 2
cups
cherry tomatoes or diced tomatoes
-
to taste
flaky sea salt and pepper
-
¼ to ½
cup
sliced almonds, toasted
-
lemon wedges
for serving
The dressing
-
¼
cup
tahini
-
3
tablespoons
lemon juice
-
1
teaspoon
minced garlic
-
1
teaspoon
cumin
-
½
teaspoon
salt
-
½
teaspoon
honey or maple syrup (optional)
-
¼
cup
water, plus more as needed
Instructions
- Boil water in a medium pot and add salt and lentils, simmer until cooked, about 25 to 30 minutes, then drain.
- In a large bowl, cover bulgur with boiling water and let it sit for 10 to 20 minutes, then drain.
- Prepare the dressing by whisking tahini, lemon juice, garlic, cumin, salt, and honey in a small bowl, adding water gradually until desired consistency is reached.
- Assemble the bowls by adding bulgur, lentils, cucumbers, tomatoes, herbs, and almonds, then drizzle with dressing and season with salt and pepper.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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