Adana-Lentil Lettuce Cups
with Sumac Onions & Tomato Tabouli
Hailing from the Adana region of Turkey, Adana kebabs are juicy, savory skewers of seasoned ground lamb roasted over blistering charcoal. Now enjoyed across the Middle East, this dish is cherished for its deep flavors or sundried peppers and tangy sumac. We infuse these rich flavors into hearty beluga lentils for a refreshing, plant-based twist. Tabouli with sweet, tangy tomato chutney, quick-pickled sumac shallots, and creamy hummus turn crisp lettuce cups into hand-held flavor bombs, packed with protein and fiber.
Nutrition (per serving)
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INGREDIENTS
- 1/3 cup white quinoa
- 1 shallot, peeled and thinly sliced
- 2 tbsp red wine vinegar
- 1 tsp ground sumac
- 1 tsp ground cumin
- 1 tsp crushed Aleppo pepper
- 6 oz beluga lentils
- 1/4 cup tomato chutney
- 0.25 oz parsley, leaves and tender stems chopped
- 1 Roma crunch lettuce, trimmed and leaves separated
- 1/4 cup hummus
- 6 sport pepper, trimmed and thinly sliced
- 1 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Combine quinoa, ½ cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 15 minutes. Keep covered, off heat, until step 3. Stir together shallot, vinegar, sumac, and ¼ tsp salt in medium bowl. Set aside. (4-servings: use 1 cup water, ½ tsp salt)
Heat 1 tbsp olive oil in small saucepan over medium heat. Add cumin and Aleppo and cook until fragrant, about 30 seconds. Add lentils and 1 tbsp water and cook until warmed through, 3 to 4 minutes. Season to taste with salt and pepper. (4-servings: use 2 tbsp olive oil, 2 tbsp water)
Stir tomato chutney and parsley into cooked quinoa and fluff with fork. Season to taste with salt and pepper.
Arrange lettuce leaves on serving plates and dollop each with hummus. Top with tomato tabouli and Adana lentils. Sprinkle with sport peppers and as many sumac onions as you'd like. صحه وعافيه!
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