Mediterranean Lentil and Grain Bowls

rainbowplantlife.com

Jenna

1 medium red onion

¾ cup (180 mL) water

½ cup (120 mL) cup apple cider vinegar or white vinegar (or a mixture of both)

1 tablespoon maple syrup (or organic cane sugar)

1 ½ teaspoons fine sea salt

¼ to ½ teaspoon red pepper flakes (optional)

½ teaspoon whole peppercorns (optional)

1 tablespoon olive oil

1 teaspoon cumin seeds*

6 garlic cloves, minced

2 ⅔ to 2 ¾ cups (640 to 660 mL) vegetable broth

1 cup (180g) French green lentils

Kosher salt or sea salt to taste

Freshly cracked black pepper to taste

2 tablespoons tahini

2 to 3 teaspoons tamari (depends on how salty your vegetable broth is)

1 cup (180g) farro, pearled or semi-pearled (can sub any gluten-free grain, such as quinoa, millet or brown rice)

2 ½ cups (600 mL) water

Kosher salt or sea salt

2 bay leaves (optional, for seasoning)

Freshly cracked black pepper (optional, for seasoning)

2 garlic cloves, sliced in half (optional, for seasoning)

1 (15-ounce / 440g) can chickpeas, or 1 ¾ cups (260 to 280g) cooked chickpeas

⅓ cup (75g) tahini

1 medium lemon, juiced (about 3 tablespoons)

2 garlic cloves, chopped

½ to 1 teaspoon ground cumin

1 teaspoon kosher salt, plus more to taste

Freshly cracked black pepper to taste

4 to 6 tablespoons ice water

For serving: extra virgin olive oil, chopped flat-leaf Italian parsley, paprika.

Directions at rainbowplantlife.com

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