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Middle Eastern Grilled Vegetable and Lentil Bowl
Low in calories and high in nutrition, lentils are the perfect legume to eat in summer in salads and bowls... perfect for a vegetarian dish. First, Chef Luciana grill the vegetables. After, she cooks the lentils and toss it with garlic, olive oil, lemon, cumin, mint, cayenne, salt and pepper. Finally she makes the yogurt tahini sauce and roasts the chickpeas with the onion powder, garlic powder, cayenne pepper, chilli powder, paprika, coriander, cumin, allspice, olive oil and salt and cook it in the oven for 30 minutes.
Nutritional facts
Protein
32g
Carbs
92g
Calories
514
Fat
6g
Ingredients
Cayenne PepperCherry TomatoesChickpeasExtra Virgin Olive OilGarlicGarlic PowderMintOnion PowderZucchini
Reviews
4.3
Based on 11 reviews
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Luciana Peguet
About Luciana Peguet
Chef Luciana Peguet was born and raised in Argentina, and has been in New York for three years. She began cooking at eight years old, as a game with a friend, and hasn’t stopped since. Her two biggest influences as a chef are her father, who taught her how to cook, and Francis Mallmann, a well-known Argentinian chef. Luciana loves to cook Indian and Thai cuisine, and she has recently started experimenting with Persian, Israeli, and Lebanese dishes. A balanced diet is important to her, so she really enjoys cooking vegetables and grains. Her favorite dish to prepare for CookUnity is Chicken Korma, because of its rich yet healthy, and full of spices and vegetables.
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