Broccoli Tabbouleh Bowl with Lentils - Rachel Cooks
Broccoli Tabbouleh Bowl with Lentils - Rachel Cooks is a main course that serves 2. For $3.6 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. One portion of this dish contains around 30g of protein, 26g of fat, and a total of 599 calories. This recipe is liked by 47 foodies and cooks. Head to the store and pick up greek yogurt, vegetable broth, grape tomatoes, and a few other things to make it today. It is brought to you by Rachel Cooks. It is a rather pricey recipe for fans of middl eastern food. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is spectacular. Parmesan Peppercorn Dressing - Healthy and Easy! - Rachel Cooks, Mini Turkey Meatloaves Sheet Pan Dinner - Rachel Cooks, and Tortellini Pasta Salad with Pepperoni and Italian Vinaigrette - Rachel Cooks are very similar to this recipe.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 cup uncooked green or red lentils
chicken or vegetable broth
2 cups broccoli florets or broccoli rabe, divided
1/2 to 2/3 cup chopped fresh parsley
4 mint leaves, plus extra for garnish
1 cup grape tomatoes
1/4 teaspoon fine sea salt or kosher salt, divided
1/4 cup chopped green onions
1/2 lemon, plus extra for garnish
3 tablespoons extra virgin olive oil
pepper to taste
feta crumbles, optional, for topping
2-3 tablespoons kefir yogurt cheese or Greek yogurt for topping
Equipment:
bowl
food processor
Cooking instruction summary:
Cook the lentils according to the package directions, replacing the water with broth. Once cooked, fluff with a fork, place in a bowl and set aside. In a food processor, add 1 cup of broccoli florets and pulse until a rice is formed. Remove, place in a bowl and repeat for the second cup of broccoli florets. Set aside. Remove the stems of the parsley and mint, and place in the food processor. Add the tomatoes and pulse to chop together. Add 1/8 teaspoon of salt when you process the herbs and tomatoes. In the bowl with the broccoli rice, add the tomatoes and herbs, and mix in the green onion. Press out extra water from the herb and vegetable mixture after its chopped and mixed. Add the broccoli rice mixture to the lentil bowl, and add a squeeze of lemon juice, olive oil, and remaining salt and pepper. Mix well, taste and adjust seasoning and olive oil as needed. Serve in 2 bowls and garnish with sliced lemon and mint leaves. Top the bowl with feta crumbles and kefir yogurt cheese, if desired.
Step by step:
1. Cook the lentils according to the package directions, replacing the water with broth. Once cooked, fluff with a fork, place in a bowl and set aside.
2. In a food processor, add 1 cup of broccoli florets and pulse until a rice is formed.
3. Remove, place in a bowl and repeat for the second cup of broccoli florets. Set aside.
4. Remove the stems of the parsley and mint, and place in the food processor.
5. Add the tomatoes and pulse to chop together.
6. Add 1/8 teaspoon of salt when you process the herbs and tomatoes.
7. In the bowl with the broccoli rice, add the tomatoes and herbs, and mix in the green onion. Press out extra water from the herb and vegetable mixture after its chopped and mixed.
8. Add the broccoli rice mixture to the lentil bowl, and add a squeeze of lemon juice, olive oil, and remaining salt and pepper.
9. Mix well, taste and adjust seasoning and olive oil as needed.
10. Serve in 2 bowls and garnish with sliced lemon and mint leaves. Top the bowl with feta crumbles and kefir yogurt cheese, if desired.
Nutrition Information:
covered percent of daily need
