Kitchen Sink Lentil Bowls

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February 7, 2021

Taken from The Minimalist Kitchen by, Melissa Coleman.



6 large caramelized roasted carrots


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


2 cups arugula

2 T chopped fresh curly parsley or cilantro (optional)

4 pieces naan or pita, warmed


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.