Lentil Tahini Herb Bowl
Brown lentils, roasted vegetables, and a lemon-tahini sauce that doubles as the fat source. Parsley and dill from the garden keep it from tasting like diet food.
Ingredients
Lentils and vegetables
- 1 cup dry brown or green lentils, rinsed
- 3 cups water
- 1 bay leaf
- 1 teaspoon salt, divided
- 2 medium sweet potatoes, cubed
- 1 large red onion, cut in wedges
- 2 tablespoons olive oil
- Black pepper to taste
Tahini sauce
- 1/3 cup tahini
- 3 tablespoons lemon juice
- 1 garlic clove, grated
- 4 to 6 tablespoons cold water
- Pinch of salt
To finish
- 2 cups packed chopped parsley and dill
- 1 cucumber, diced
Instructions
Cook the lentils with the water, bay leaf, and ½ teaspoon salt until tender but not falling apart, 20 to 25 minutes. Drain.
Heat the oven to 425 F. Toss the sweet potato and onion with the oil, remaining salt, and pepper. Roast until browned at the edges, 25 to 30 minutes.
Whisk the tahini, lemon juice, garlic, and a pinch of salt. Thin with cold water until it pours in a ribbon.
Divide the lentils and roasted vegetables between two bowls. Spoon over the sauce. Pile on the herbs and cucumber.
Notes
Orthodox fasting: plant foods only. Tahini is sesame paste, not a bottled seed oil, and is legal on oil days. On days without oil roast the vegetables dry on parchment and thin the tahini with extra lemon and water. French sorrel from the garden can stand in for some of the herbs; it adds a sharp lemon note.
Nutrition
- Servings
- 2
- Calories
- about 580
- Protein
- about 24 g
- Carbs
- about 68 g