Mediterranean Lentil and Grain Bowls

PICKLED ONIONS (Makes 1 large jar of pickled onions)

Ingredients

• 1 medium red onion
• 3/4 cup (180 mL) water
• 1/2 cup (120 mL) cup apple cider vinegar or white vinegar (or a mixture of both)
• 1 tablespoon maple syrup (or organic cane sugar)
• 1 ½ teaspoons fine sea salt
• 1/4-1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon whole peppercorns (optional)

CREAMY MEDITERRANEAN LENTILS (Makes about 2 1/2 cups cooked lentils)

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon cumin seeds*
• 6 garlic cloves, minced
• 2 ⅔ - 2 ¾ cups (640 - 660 mL) vegetable broth
• 1 cup (180g) French green lentils
• Kosher salt or sea salt to taste
• Freshly cracked black pepper to taste
• 2 tablespoons Tahini
• 2-3 teaspoons tamari (depends on how salty your vegetable broth is)

FARRO (Makes about 2 1/2 cups cooked farro)

Ingredients

• 1 cup (180g) farro, pearled or semi-pearled (can sub any gluten-free grain, such as quinoa, millet or brown rice)
• 2 ½ cups (600 mL) water
• Kosher salt or sea salt
• 2 bay leaves (optional, for seasoning)
• freshly cracked black pepper (optional, for seasoning)
• 2 garlic cloves, sliced in half (optional, for seasoning)

CLASSIC HUMMUS (Makes about 1 1/2 cups hummus)

Ingredients

• 1 (15-ounce / 440g) can chickpeas, or 1 ¾ cups (260-280g) cooked chickpeas
• 1/3 cup (75g) tahini
• 1 medium lemon, juiced (about 3 tablespoons)
• 2 garlic cloves, chopped
• 1/2 - 1 teaspoon ground cumin
• 1 teaspoon kosher salt, plus more to taste
• Freshly cracked black pepper to taste
• 4 - 6 tablespoons ice water
• For serving: extra virgin olive oil, chopped flat-leaf Italian parsley, paprika.