i don't think she could have come up with a more hippy-sounding name for a vegan dish! An Oh She Glows lentil classic that is serving as some of my lunches and dinners for my second week of Vegan Eating- complete meal plan and grocery list will be posted at the end of the week once all the recipes are up. Stay tuned to the Healthy Eating page :)
Lemon-Tahini Goddess dressing
(this differs in proportions of ingredients to other Lemon-Tahini Dressing to suit this dish)
1/4 cup Tahini (make your own Tahini)
1 large garlic clove
1/2 cup fresh lemon juice (from about 2 lemons)
1/4 cup nutritional yeast
2-3 tbsp olive oil
1/2 tsp sea salt
Lentil mixture
1 cup uncooked green lentils or a mixture of green and black lentils
1 cup uncooked spelt berries/grain (farro) or wheat berries/grain*, soaked overnight
*for gluten-free option, use brown rice or quinoa, and for grain free, simply omit the spelt berries altogether
1 1/2 tsp olive oil
1 small red onion, chopped
3 cloves garlic, minced
1 red bell pepper (capsicum), chopped
1 large tomato, chopped
3 cups spinach or lacinato kale, roughly chopped
1/2 cup fresh parsley leaves, minced
1. Make the Lemon-Tahini Goddess Dressing: in a food processor, combine all Dressing ingredients and process until smooth. Season with salt and pepper.
2. Cook the lentils in saucepan with 3 cups of water; simmer uncovered for 20-25 minutes and drain excess liquid.
3. Cook spelt/wheat berries (grain) with 1 1/2 cups water for 30-35 minutes or until water is absorbed; for a chewier texture, reduce cooking time.
4. In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute for a few minutes, until the onion is translucent.
5. Add the bell pepper and tomato and saute for 7-8 minutes more, until most of the liquid has cooked off.
6. Stir in the spinach and saute for a few minutes more, until the greens wilt.
7. Stir in all of the dressing and the cooked lentils and spelt berries. Reduce the heat to low and simmer for a few minutes more. Remove the pan from the heat and stir in the minced parsley. Season with salt and pepper to taste.
Enjoy all you Goddesses :)
