This lentil, carrot and quick pickled fennel salad makes the perfect light yet satiating lunch or dinner all on it’s own or paired with some roasted vegetables and/or a spread on whole grain sourdough. It comes together quickly for a delicious nutrient dense meal.
These blondies are made with a chickpea base that is flavoured with tahini, slightly sweetened with pure Canadian maple syrup and marbled with a pure and natural homemade apple butter. The result is a nutrient dense treat that you can feel good about eating.
Adas bi hamoud is a traditional Lebanese lentil (adas) soup that is made with chard, potatoes and lots of lemon (aka hamoud). It can be made brothy like a soup or dense like a stew. For a more dense version, increase the amount of lentils to half a cup. Otherwise, follow the recipe below for a brothy soup version. Either way, you get a nutritious, delicious and satisfying meal for lunch or dinner any day of the week.
This non traditional take on hummus is oil and tahini free and blended with sundried tomatoes, black kalamata olives and fresh herbs for a protein packed spread with all the flavours of the Mediterranean.
Chickpeas are mashed and mixed with lemon juice, tahini, sea salt, fresh ground pepper, fresh parsley and fresh mint and sandwiched between two slices of multigrain sourdough bread with sumac roasted carrots and quick pickled cabbage.
This spread is perfect for a picnic, on your favourite sanwich or served with crackers and crudités. It’s a wonderful appetizer, makes a great addition to the buffet table at a party and a wonderful picnic companion. It’s loaded with the goodness of roasted heirloom carrots, creamy cannellini beans and deliciously tangy and sumac spice. It’s so good you’ll want to spread it on everything.
This creamy tomato and cannellini bean soup was inspired by the flavours of Tuscany. It’s satisfying enough to make a meal, yet light enough for a late weeknight dinner.
This hearty soup is made with brown lentils, sweet potatoes, and tuscan kale and seasoned with za’atar spice and herbamare for a comforting and satisfying one pot meal that’s packed with protein, fiber, and several essential vitamins and minerals.
The next time someone asks you if you’re getting enough protein in your diet, make this! These protein packed chard rolls are loaded with the goodness of quinoa, lentils, walnuts, hemp, cashews and avocado for good measure. A flavour explosion in your mouth with the added benefits of heart healthy plant based protein.
Once considered a peasant food in the Arab world, Mujaddara is a delicious mixture of lentils, rice and onions that also happens to be nutritious. This version is made with small brown lentils and brown rice, according to my Lebanese Mama’s recipe.