Roasted Vegetable and Lentil Bowl

Ingredients

• 1 cup brown or green lentils, rinsed and drained
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, peeled and chopped
• 1 large red bell pepper, seeded and chopped
• 1 pound Brussels sprouts, trimmed and halved
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup tahini
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup water

Method

1. 1Preheat the oven to 425°F (220°C).
2. 2In a large bowl, toss the chopped onion, minced garlic, carrots, bell pepper, and Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper, until they are evenly coated.
3. 3Spread the vegetables in a single layer on a large baking sheet and roast for 30-35 minutes, or until they are tender and lightly caramelized.
4. 4In a medium saucepan, bring 2 cups of water to a boil, then add the lentils, cumin, and smoked paprika.
5. 5Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid.
6. 6In a blender or food processor, combine the tahini, lemon juice, and water, and blend until smooth and creamy.
7. 7To assemble the bowls, divide the cooked lentils among four bowls, then top with the roasted vegetables and drizzle with the tahini sauce.
8. 8Garnish with fresh herbs, if desired.

Nutrition per serving