There’s no reason to lose on flavor during the Fast!  All you need is some creative inspiration in the kitchen!  

 

This is why we’ve brought you this super tasty nutritious bowl of rice, lentils and fresh seasonal vegetables with some gorgeous tahini, lemon and garlic sauce mixed in. It’s amazingly satisfying!

 

This is what you’ll need!

1 cup brown rice (cooked in vegetable broth)

 

1 cup boiled lentils

 

1 tsp olive oil

 

6 sundried tomatoes, sliced

 

½ red pepper, without the seeds and cut into cubes

 

1 ½ tsp capers

 

1 medium-sized tomato, diced

 

½ cucumber, diced (optional)

 

6 sundried tomatoes, sliced

 

½ small red onion, minced

 

2 grated cloves of garlic

 

3 large Swiss chard leaves, chopped (or any other seasonal greens of your choice)

 

3 tbsp. chopped parsley

 

Salt and Pepper (to taste)

 

Slice of lemon for garnish

 

For the sauce:

 

¼ cup tahini

 

2-3 grated cloves of garlic

 

½ cup lemon juice

 

2 tbsp. olive oil

 

1 tsp. salt

 

1/3 cup water

 

Pepper

Separately cook the rice and the lentils. The lentils will take about 35-45 minutes. Cook the rice according to instructions.  Drain and leave aside.

 

In a small bowl, use a whisk to mix all your sauce ingredients.  Whisk vigorously until the sauce reaches a smooth consistency and leave to the side.  

 

Next, place a large skillet on your stove (over medium heat) and to it add your olive oil and sauté the red onion for a few minutes. Then, add the garlic, red pepper, capers and sundried tomatoes. Sauté until the onions and red pepper are tender. 

 

Next, add your cooked lentils and tahini sauce to the skillet (heat medium-high) and let them cook until the mixture starts bubbling.  At this point, you could add your Swiss chard (or any other greens of choice) and tomato and allow to keep cooking until the Swiss chard wilts.  Alternatively, not everyone likes cooked tomato so if you prefer, add it raw just before serving.

 

Remove the skillet from the heat, season the dish with salt and pepper and sprinkle with the parsley. 

 

How to serve:  Equally split the rice into bowls and spoon in the lentils on top.  If you didn’t cook your tomato, now’s the time to add it to the bowls.  For extra freshness, throw in your diced cucumber.

 

Garnish with a slice of lemon!