dipika (light)
Lebanese Lentil Bowl

I love Lebanese food—it’s light, versatile, and perfect for when you want a little bit of variety on your plate. This bowl is no different. Protein-rich lentils pair beautifully with grounding butternut squash and pungent spices, which are brightened up with refreshing herbs and a bite of salty almond feta. The only thing that’s missing is an Arabic dance party at the end.

SERVES 1

1 tbsp olive oil

1 garlic clove, very finely minced (omit for Pitta)

¹⁄₂ cup cooked green or brown lentils

¹⁄₂ cup cubed and roasted butternut squash

1 baby eggplant, cubed and roasted

2 tbsp Mediterranean Dressing

2 tbsp Almond Feta

toppings: lemon juice, dill, mint, parsley

1 In a medium skillet, heat 1 tbsp olive oil over medium heat. Reduce heat to low, add garlic, and cook for 1–2 minutes until fragrant but not brown.

2 Add the lentils, squash, eggplant, and dressing to the pan. Increase heat to medium and cook for 1–2 minutes, stirring gently, until ingredients are warm and well combined.

3 To serve, transfer to a bowl then top with almond feta. Squeeze lemon juice over top and sprinkle with dill, parsley, and mint. Serve warm for Vata and Kapha; for Pitta serve warm or cold.

Six Tastes

sweet butternut squash, almond feta	sour lemon
salty sea salt (dressing)	bitter parsley, dill
pungent garlic, cumin (dressing)	astringent lentils

almond feta

When I was in middle school, I ate a Greek salad almost every day, because, well, feta. I didn’t realize that a plate of iceberg lettuce with a mountain of feta wasn’t exactly nutrient-dense. Whoops. Over a dairy-free decade later, I still missed the tangy saltiness that only feta could deliver, so I created a plant-based version to satisfy my feta-tooth—without involving a cow.

SERVES 4

1 cup raw almonds (soaked overnight and skins removed) or blanched almonds (soaked overnight)

¹⁄₃ cup lemon juice

3 tbsp extra virgin olive oil

1 garlic clove, peeled (omit for Pitta)

1¹⁄₂ tsp sea salt

¹⁄₂ cup water

2 tsp fresh or dried herbs such as rosemary, thyme, and oregano, plus more for coating (optional)

1 Drain and rinse the soaked almonds. In a food processor or high-speed blender, combine almonds, lemon juice, olive oil, garlic, salt, and water. Blend for 3–6 minutes until very creamy. Stir in herbs, if using.

2 Scoop the mixture into a nut milk bag or triple-layered cheesecloth and squeeze out the excess liquid. Place in a strainer over a bowl and tie the loose ends of the cheese cloth to create a ball. Refrigerate for several hours or overnight. (Use it as a cheese spread as is, or follow the next step for the full feta experience.)

3 Preheat oven to 225°F and line a baking sheet with parchment paper. Remove cheese from cloth and shape into a square about ³⁄₄ inch thick. Bake for 40 minutes until the top is slightly firm. Let cool, then refrigerate.

4 Once cold, coat with fresh or dried herbs, if desired. Store in airtight container in refrigerator for up to 2 days.