Description
A hearty, plant-based dish featuring tender lentils, vibrant roasted vegetables, and a smooth tahini drizzle, inspired by Mediterranean flavors.
Ingredients
Scale
For the Crust:
- 1 cup dried green or brown lentils, rinsed
- 2 medium carrots, peeled and chopped
- 1 red bell pepper, sliced
- 1 zucchini, chopped
- 1 red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss carrots, bell pepper, zucchini, and red onion with 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly charred.
- While vegetables roast, cook lentils in a pot with 3 cups water. Bring to a boil, reduce heat, and simmer for 20-25 minutes until tender. Drain and season with salt.
- In a small bowl, whisk tahini, lemon juice, water, minced garlic, and remaining 1 tablespoon olive oil until smooth. Adjust consistency with more water if needed.
- Combine cooked lentils and roasted vegetables in a serving dish. Drizzle with tahini sauce and garnish with fresh parsley. Serve warm.
Notes
You can customize the seasonings to taste.