Ingredients
Equipment
Method
- Rinse the lentils under cold water and place them in a medium pot with 600 ml of water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until tender but not mushy. Drain any excess water and set aside.
- In a large sauté pan, heat the olive oil over medium heat. Add the diced bell pepper and asparagus and sauté for about 5-7 minutes, or until they are tender-crisp.
- Stir in the cooked lentils and za'atar seasoning, mixing well to combine. Cook for another 3-5 minutes, allowing the flavors to meld, and season with salt and pepper to taste.
- While the lentil mixture is cooking, lightly toast the slices of bread until golden brown.
- To serve, place each toasted bread slice on a serving plate, top generously with the za'atar lentil mixture, and finish with a sprinkle of fresh dill for a vibrant presentation.
- Enjoy warm!
Nutrition
Notes
Feel free to substitute lentils with chickpeas or quinoa for a different texture.
You can also mix in other veggies like spinach or zucchini based on what you have on hand.
This dish is perfect for meal prepping; simply store any leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.
Enjoy your cooking adventure!
You can also mix in other veggies like spinach or zucchini based on what you have on hand.
This dish is perfect for meal prepping; simply store any leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.
Enjoy your cooking adventure!