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Lentil Tahini Bowls

  • Yield: 3 servings 1x


Partially roasted, partially raw—this bowl is a celebration of vegetables. I recommend starting with high-quality vegetables as this will dictate the flavors. The carrots should be sweet to taste and the cabbage brilliantly purple and crunchy. Serve with warmed naan or flatbread.


  • Roasted Veggies
  • 1 head of cauliflower
  • 1012 skinny carrots
  • 1/2 tsp. kosher salt
  • 1/4 tsp. cumin
  • 2 tbsp. olive oil
  • Lentils
  • 1 c. lentils, dried
  • 3 c. water
  • 1/2 bayleaf
  • 3/4 tsp. kosher salt
  • healthy handful of fresh cilantro
  • small handful of parsley
  • lemon
  • Sauce
  • 1/4 c. tahini
  • 3 tbsp. olive oil
  • 3 tbsp. fresh squeezed lemon juice
  • 3 tbsp. water
  • 1/4 tsp. kosher salt
  • squirt of honey (optional)
  • Toppings
  • red cabbage
  • jalapeños


  1. Prepare roasted veggies. Preheat oven to 425°. Line baking sheet with parchment paper. Set aside. Rinse and dry cauliflower. Chop or break apart into small florets and place on baking sheet. Peel carrots and cut into thin strips. Add to baking sheet. Sprinkle with salt and cumin. Toss to combine. Drizzle with olive oil. Bake for about 30 minutes, tossing half way. Veggies are done when slightly charred.
  2. Prepare lentils. While the veggies bake, cook the lentils. Add lentils, water, bayleaf, and salt to a medium saucepan. Bring to a boil then reduce to a very low simmer. Cook uncovered for about 30 minutes. Wash, destem, and chop fresh herbs. Set aside. Lentils are ready when just tender. Drain excess water if needed. Stir in herbs (except a pinch saved for garnishing) and a generous squeeze of lemon. Taste and add salt if necessary.
  3. Make sauce. While the veggies and lentils cook, assemble the sauce. Stir all ingredients together into a bowl. Sauce will be a bit zingy and bitter. It’s just right. Thin with additional water to reach desired consistency. Set aside.
  4. Prepare toppings. Thinly shred the cabbage. Thinly slice the jalapeños.
  5. Assemble the bowls by adding lentils, roasted veggies, cabbage, and jalapeños. Drizzle generously with the sauce, garnish with remaining herbs, and serve.
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