A hearty plant-based meal that puts a healthy twist on Mediterranean tabouli! Protein packed with sprouted lentils and quinoa, they're mixed with loads of fresh chopped parsley, tomatoes, scallions, and shredded carrots, and tossed with a bright mint-cilantro-lemon dressing. A side of fresh chopped cucumber in a creamy lemon-and-herb vegan yogurt dressing gives the dish a great fresh crunch. Light and summery, this meal will leave you feeling fueled with clean plant energy. Pair this dish with Chef Lena's 'Fresh Veggie Mezze Plate' for a complete Mediterranean appetizer spread for four!
Lena Elkousy is a plant-based holistic foods chef, health coach, and yoga teacher. She started her restaurant culinary career in LA in 2004, and then worked as a private chef and caterer for high profile clientele beginning in 2008 in Malibu and Hollywood. Lena began her journey into the world of culinary healing upon moving to New York and studying health coaching through the Institute for Integrative Nutrition in 2012. She believes that food is fuel, and not all calories are created equal— putting in calories that “burn clean”, and have anti-inflammatory properties will make you feel energized, and improve your digestion, mood, and overall health. She cooks with functional foods—meaning that the ingredients have nutritional benefits and have been prepared in a way in which these are bio-available, and are seasonal, local, organic, and carbon-neutral. She has healed herself and witnessed many clients and friends recover from “chronic” and “auto-immune” illnesses, which are more frequently than not caused by inflammation triggered by toxins in food and/or unknown food sensitives. By eliminating many of these toxins and allergens, using as many fresh, medicinal ingredients as possible, and making everything from scratch, Chef Lena’s food is nutrient rich, delicious, creative, and makes you feel good. Lena is Egyptian American, and has been traveling internationally with culinary adventure and curiosity her whole life, and this adventurousness is reflected in her unique cuisine. Lena has also been studying and practicing yoga for over a decade, and teaching since 2014. She leads retreats domestically and abroad, encompassing her passion for holistic lifestyle through yoga, cooking workshops, nutrition, nature, and mindfulness. She loves spending her free time gardening and traveling. Lena is currently based between NYC and the UK.
I LOVE this dish! Great flavor!
Elaine · 11/02/22
Maritza · 10/28/22
one of fav salads but it doesnt fill me up
Amanda · 10/20/22
this was delightful! i had it for lunch but would also be a nice light dinner
Florence · 10/18/22
Very refreshing, light meal.
Grace · 10/13/22
Taste is great!
DONNA J · 10/12/22
l would love more of the delicious sauces!
Adrienne · 10/11/22
Cathy · 10/10/22
Brown Lentils, Carrots, Cilantro, Coconut Yogurt, Cucumber, Dill, Extra Virgin Olive Oil, Garlic, Green Onions, Ground Black Pepper, Italian Parsley, Jalapeno Peppers, Kosher Salt, Lemon Juice, Mint, Plum Tomatoes, Quinoa
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
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Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
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Signature meals by Lena, prepared in small batches and available to order directly to your door.