A rich, tangy lemon-tahini sauce coats chewy lentils and crunchy vegetables. This recipe makes several servings, so it’s great if you want left-overs in the fridge for quick grab-and-go meals.
For the Lemon-Tahini Goddess Dressing
¼ cup tahini
½ cup fresh lemon juice (about 2 lemons)
¼ cup nutritional yeast
2 to 3 tablespoons extra-virgin olive oil, to taste
½ teaspoon fine-grain sea salt, or to taste, plus more as needed
Freshly ground black pepper
For the Lentil Mixture
1 cup uncooked green lentils or a mixture of green and black lentils
1 cup uncooked spelt berries or wheat berries, soaked overnight
1-1/2 teaspoon olive oil
1 small red onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 large tomato, chopped
3 cups spinach or lacinato kale, roughly chopped
½ cup fresh parsley leaves, minced
Make the Lemon-Tahini Goddess Dressing: In a food processor, combine the tahini, garlic, lemon juice, nutritional yeast, extra-virgin olive oil, ½ teaspoon salt, and black pepper to taste and process until smooth. Set aside until ready to use.
Cook the lentils; 1 cup lentils to 3 cups water. Simmer uncovered and drain excess water after cooking – 20-25 minutes. Yield – 2-1/2 cups.
Cook the spelt berries; 1 cup spelt berries to 1-1/2 cups water. Cook for 50 minutes or until water is absorbed. Yield – 2 cups
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for a few minutes, until the onion is translucent.
Add the bell pepper and tomato and sauté for 7 to 8 minutes more, until most of the liquid has cooked off.
Stir in the spinach and sauté for a few minutes more, until the greens wilt.
Stir in all of the Lemon-Tahini Goddess Dressing and the cooked lentils and spelt berries. Reduce the heat to low and simmer for a few more minutes. Remove the pan from the heat and stir in the minced parsley.
Season with salt and pepper.
Gluten-free – Use brown rice or quinoa instead of spelt berries
Grain-free – Omit the spelt berries