Lentil Bowl

Ingredients

lentils dry

3 cup

kosher salt

1 tsp

cumin

2 tsp

Aleppo chili flakes

1/2 tsp

olive oil

3 tbsp

lemon juice

to taste

tahini paste stirred

1 cup

water

2/3 cup

garlic finely minced

4 cloves

black pepper

1/2 tsp

dark leafy greens

4 cup

cauliflower florets

4 cup

carrots shredded

4 cup

bell pepper thinly sliced

2

nuts or seeds

1/2 cup

fresh herbs

to taste

avocado sliced

optional

pickled red onions

optional

Method

1. 01Cover lentils with 2-3 inches of salted water, bring to boil, then simmer until tender. Drain.20 min
2. 02Season drained lentils with salt, cumin, olive oil, chili flakes, and lemon juice to taste.
3. 03Toss cauliflower with olive oil, salt, and pepper. Roast on parchment at 400°F until tender.20 min
4. 04Whisk tahini paste and 1/4 cup water until smooth. Add lemon juice, olive oil, garlic, salt, and pepper. Whisk until creamy. Thin with more water if needed.
5. 05Cut or shred prepped vegetables into small pieces.
6. 06Place warm lentils in a bowl. Top with roasted cauliflower, greens, prepped vegetables, herbs, and optional additions.
7. 07Drizzle generously with tahini sauce. Sprinkle with nuts or seeds.