Name: Sumac Lentils Sandwich with Green Beans
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Ingredients: 200 g green lentils, rinsed; 100 g green beans, trimmed and cut into 2 cm pieces; 100 g asparagus, trimmed and cut into 2 cm pieces; 1 medium onion, finely chopped; 2 garlic cloves, minced; 2 tbsp olive oil; 1 tsp ground sumac; to taste Salt; to taste Pepper; 4 slices lactose-free bread; 2 tbsp tahini; 4 tbsp lactose-free yogurt (for serving); Fresh herbs (parsley or cilantro), finely chopped (optional); Lemon wedges for garnish (optional)

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Sumac Lentils Sandwich with Green Beans

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Indulge in a deliciously warm sandwich that showcases a delightful mix of lentils, green beans, and asparagus, all brought together with a zesty sumac sauce. This dish is perfect for a cozy meal and is versatile enough to suit any taste. Feel free to experiment with your favorite vegetables or add some spices for an extra kick! Served with a simple side salad and a spoonful of yogurt, this sandwich is not just a meal—it's an experience to savor.

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Prep Time 20

Cook Time 25

Total Time 55

Servings: 4

Course: Lactose-Free

Cuisine: Lactose-Free, Mediterranean

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g green lentils, rinsed
100 g green beans, trimmed and cut into 2 cm pieces
100 g asparagus, trimmed and cut into 2 cm pieces
1 medium onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
1 tsp ground sumac
to taste Salt
to taste Pepper
4 slices lactose-free bread
2 tbsp tahini
4 tbsp lactose-free yogurt (for serving)
Fresh herbs (parsley or cilantro), finely chopped optional
Lemon wedges for garnish optional

Equipment

Medium saucepan
Large mixing bowl
Chef's knife
Large skillet or frying pan
Heat-resistant spatula

Method

In a saucepan, cook the lentils in boiling salted water for about 20 minutes or until tender. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
Stir in the green beans and asparagus; cook for about 4-5 minutes, or until tender.
In a mixing bowl, combine the cooked lentils, sautéed vegetables, ground sumac, salt, and pepper. Stir well to blend the flavors.
On a slice of lactose-free bread, spread a layer of tahini, then top with the lentil-vegetable mixture. Cover with another slice of bread.
Place the sandwich in a skillet over medium heat and grill until golden brown on both sides, about 3-4 minutes per side.
Cut the sandwich in half and serve with a simple side salad and a spoonful of lactose-free yogurt on the side. Garnish with fresh herbs and lemon wedges, if desired.

Nutrition

Calories: 420kcalCarbohydrates: 54gProtein: 18gFat: 15gSodium: 320mgPotassium: 600mgFiber: 13gSugar: 4gVitamin A: 900IUVitamin C: 11mgCalcium: 130mgIron: 4.5mg

Notes

You can swap green beans for any seasonal vegetable you prefer, like spinach or kale. If tahini isn’t available, try using mashed avocado instead.
Feel free to add spices like cumin or smoked paprika for more flavor! Try different types of bread for a change in texture and taste.
Leftover filling can be stored in an airtight container for up to 3 days in the refrigerator. To reheat, simply warm it in a skillet before making your fresh sandwiches. Enjoy your culinary creativity!

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Sumac Lentils Sandwich with Green Beans