Macadamia Free Za'atar-Tahini Lentil & Bulgur Bowl with Tomatoes

Total time45 min

Prep time15 min

Cook time30 min

4.9

(24)

Macadamia Free Za'atar-Tahini Lentil & Bulgur Bowl with Tomatoes

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Ingredients

4 servings

For the lentils

1 cup green or brown lentils, rinsed
3 cups water
½ tsp ground cumin
½ tsp ground turmeric

For the bulgur

1 cup medium bulgur wheat
1 ¾ cups water
¼ tsp salt

For the dressing

¼ cup tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp extra-virgin olive oil
2 tbsp water
1 ½ tbsp za'atar
1 clove garlic, finely grated or minced
¼ tsp salt

For the bowl

1 ½ cups cherry tomatoes, halved
½ english cucumber, diced
¼ cup flat-leaf parsley, roughly chopped

For serving

2 tbsp extra-virgin olive oil, for drizzling
1 tsp za'atar, for garnish (optional)
lemon wedges, for serving (optional)

Instructions

1
Combine the rinsed lentils, 3 cups water, cumin, and turmeric in a medium saucepan. Bring to a boil over high heat, then reduce to a steady simmer and cook, uncovered, until the lentils are tender but still hold their shape, 20–25 minutes. Drain through a fine-mesh strainer and season lightly with salt.
2
While the lentils cook, bring 1 3/4 cups water and 1/4 tsp salt to a boil in a small saucepan. Stir in the bulgur, cover tightly, and remove from the heat. Let stand until the water is fully absorbed and the bulgur is tender, 12–15 minutes. Fluff with a fork.

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