Green Fava Bean and Lentil Bowl — Lentil Foul Akhdar Bowl
Levantine bowl of green fava beans and lentils simmered with cumin and garlic, finished with a tahini-lemon sauce, charred tomato, and crisp pita over bulgur.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse and pick over 120g brown lentils. Dice 120g onion and 200g tomato finely. Mince 3 garlic cloves and grate 3 garlic cloves separately. Chop 20g parsley and dice 40g red onion. Tear 30g pita into 2cm pieces. Whisk tahini, lemon juice, minced garlic, and 0.5 tsp salt; thin with cold water until sauce drips slowly off a spoon.
Boil
Bring lentils, 600ml cold water, 2 bay leaves, and 0.5 tsp salt to a boil over high heat. Lower to medium, simmer uncovered 10 minutes until lentils are just tender. Add 360g fava beans, simmer 4 minutes until bright green and softened. Drain, reserve 120ml cooking liquid, discard bay leaves.
Bake
Heat oven to 200C (390F). Toss torn pita with 2 tsp olive oil, spread on a tray, bake 6 minutes until evenly deep golden and crisp. Set aside.
Build
While lentils cook, combine 100g bulgur, 240ml hot water, and 0.5 tsp salt in a bowl, cover with a plate, rest 12 minutes until water absorbs. Heat 2 tbsp olive oil in a wide skillet over medium-high 1 minute. Add diced onion, cook 4 minutes until softened.
Saute
Stir grated garlic, cumin, coriander, and Aleppo pepper into onion, toast 30 seconds. Add diced tomato and 0.5 tsp salt, simmer 3 minutes until softened. Stir in drained lentils and fava beans with reserved 120ml liquid, cook 3 minutes until coated.
Plate
Fluff bulgur with a fork. Spoon tahini-lemon sauce across bowl bases, mound bulgur over to coat, ladle foul akhdar on top. Scatter crisp pita and herb-onion finish. Toss parsley, red onion, 1 tsp lemon juice, and sumac together, scatter over. Serve with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.