Ingredients
Equipment
Method
- Rinse the lentils under cold water in a fine sieve and set aside.
- In a frying pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent, about 5 minutes.
- Stir in the chopped cauliflower and pumpkin, cooking for an additional 5 minutes until slightly tender.
- Add the rinsed lentils, vegetable broth, ground cumin, orange zest, and orange juice to the pan. Season with salt and pepper. Bring to a simmer and cook for 20 minutes, or until the lentils are tender and the mixture is thick. Stir occasionally to prevent sticking.
- While the lentils are cooking, toast the whole grain bread to your desired crispness.
- Once the lentil mixture is done, remove from heat and allow it to rest for 5 minutes.
- To assemble the sandwiches, spread a generous amount of the lentil mixture onto two slices of toast, then top with the other slices.
- Cut the sandwiches in half and drizzle with tahini. Serve alongside a simple side salad.
Nutrition
Notes
This sandwich is versatile—don't hesitate to swap out lentils for chickpeas if you prefer! You can also add additional spices like paprika or chili flakes for an extra kick. Should you have leftovers, store the filling in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop before serving. Enjoy the exploration of flavors and create a sandwich that excites your palate!