Hummus Plate with Shawarma Lentils & Shirazi Salad

🥘 Ingredients

• ground cumin 1 tsp
• sweet or hot paprika 1 tsp
• ground coriander ½ tsp
• garlic powder ½ tsp
• ground turmeric ½ tsp
• cayenne pepper ¼ tsp
• ground cinnamon 0.12 tsp
• ground cardamom or cloves 0.12 tsp
• brown lentils 1.33 cup
• Kosher
• Hummus 1.5-1.75 cup
• extra virgin olive oil 3 ½ tbsp
• Kosher
• Persian cucumbers or small English cucumber 1 oz
• Roma tomatoes 12 oz
• flat-leaf parsley 1 handful
• diced red onion from 0.5-0.75 cup
• dried mint 1 tsp
• medium limes 2
• sumac ½ tsp
• vegan feta 0.25-0.5 cup
• For serving: vegan-friendly pita 4

Shawarma Spices

1. 1

   Prepare: ground cumin , sweet or hot paprika , ground coriander , garlic powder , ground turmeric , cayenne pepper , ground cinnamon , ground cardamom or cloves .
2. 2

   Add all the ingredients to a small ziploc bag, jar, or container. Seal, then shake or stir to combine.
3. 3

   Label and store on the counter or in your pantry for up to 6 months.

Cooked Brown Lentils

1. 1

   Prepare: brown lentils , Kosher salt.
2. 2

   Bring a medium saucepan of water to a boil. Add 1 tbsp kosher salt and the lentils.
3. 3

   Reduce the heat to a simmer and cook for just 8 to 9 minutes. The lentils should be mostly cooked (but not fully cooked) with a distinct bite, as they’ll get cooked later during the week. Drain in a colander and shake to dry.
4. 4

   Label and store in an airtight container in the fridge for about 5 days.
5. 5

   Gather: Hummus , extra virgin olive oil , Shawarma Spices (4 tsp) (from meal prep), Heaping 1 1/2 cup ( timer g) Cooked Lentils (from meal prep), Kosher salt and freshly cracked black pepper. For the shirazi salad: Persian cucumbers or small English cucumber , Roma tomatoes , flat-leaf parsley , diced red onion from , dried mint , medium limes , sumac , vegan feta , For serving: vegan-friendly pita .
6. 6

   Take the Hummus out of the fridge to sit at room temperature.
7. 7

   Make the shawarma lentils. Heat a large frying pan over medium-low heat and add 1 1/2 tbsp of the olive oil. Once warm, add the Shawarma Spices. Stir constantly for 20-30 seconds , or until very aromatic. Add the Cooked Lentils and toss to coat in the spiced oil. Season with 1/2 tsp kosher salt and several cracks of pepper. Cook for about 4 minutes, stirring occasionally, until heated through and well-coated. Off the heat, taste, adding salt or pepper as needed.
8. 8

   Make the Shirazi Salad. Dice the cucumbers and tomatoes (cores removed) into similarly sized pieces. Finely chop the fresh herbs. Add the cucumbers, tomatoes, herbs, and onion to a bowl. If using, rub the dried mint between your fingers and add in. Add 2 tbsp of olive oil, 3 tbsp lime juice, sumac (if using), 3/4 tsp kosher salt, and several twists of pepper. Taste, adding more lime, olive oil, or salt to taste. It should be bright and tart.
9. 9

   Warm up the Hummus (optional but recommended). Add the Hummus and 1 tbsp of water to a saucepan. Over medium-low heat, stir almost constantly for a few minutes until warmed through, adding a bit more water as needed. Or, heat the Hummus with 1 tbsp of water in the microwave in 10-second increments, stirring after each round.
10. 10

    Assemble: Add the warm Hummus to a large shallow bowl or serving platter, using the back of a spoon to make waves on the surface. Drizzle with some good-quality extra virgin olive oil. Top with the shawarma lentils. Using a slotted spoon, add the Shirazi Salad on top, leaving behind any extra liquid in the bowl. Top with feta (if not using, add a few squeezes of lemon juice). Serve with pita bread for scooping up.