Name: Kitchen Sink Lentil Bowls
Ingredients: 6 large caramelized roasted carrots; 1 cup dried green lentils; 3 cups water; 1/2 bay leaf; 3/4 t kosher salt; 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

Kitchen Sink Lentil Bowls

Posted February 7, 2021

CategoryArugula, Carrot, Cilantro, Garlic, Garlic Scape, Green Garlic, Parsley

Taken from The Minimalist Kitchen by, Melissa Coleman.

Yields1 Serving

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

Roast and caramelize carrots.

Prepare 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.

Prepare the sauce. In a small bowl, stir together all of the sauce ingredients until smooth.

Assemble 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.

Ingredients