Kitchen Sink Lentil Bowls
Arugula, Carrot, Cilantro, Garlic, Garlic Scape, Green Garlic, Parsley
February 7, 2021
Taken from The Minimalist Kitchen by, Melissa Coleman.
Ingredients
Carrots
6 large caramelized roasted carrots
Lentils
1 cup dried green lentils
3 cups water
1/2 bay leaf
3/4 t kosher salt
Yogurt Tahini Sauce
1/4 cup plain whole-milk yogurt
2 T tahini
1 1/2 T lemon juice
1 clove garlic, minced
1/4 t smoky paprika
1/4 t kosher salt
Serving
2 cups arugula
2 T chopped fresh curly parsley or cilantro (optional)
4 pieces naan or pita, warmed
Directions
1Roast and caramelize carrots.
2Prepare the lentils, add all of the lentil ingredients to a small saucepan. Bring to a boil, and then reduce to a very low simmer. Cook, uncovered for about 30 minutes. The lentils are ready when just tender and the water is absorbed.
3Prepare the sauce. In a small bowl, stir together all of the sauce ingredients until smooth.
4Assemble the bowls, divide the lentils evenly among 4 bowls, and top with the arugula and the roasted carrots. Add a generous dollop of the sauce. Garnish with the parsley or cilantro for a touch of green, if desire. Serve with the warmed naan or pita.
