Mediterranean Lentil and Grain Bowls

Bahan-bahan (4 porsi)

• 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))
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds*
• 6 g arlic 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))
• 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 g arlic cloves, (sliced in half (optional, for seasoning))
• 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 g arlic 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.)