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Creamy Tahini Lentils, Crispy Roasted Potatoes and Garlicky Kale

Name: Creamy Tahini Lentils, Crispy Roasted Potatoes and Garlicky Kale
Ingredients: sauté 1 large diced onion in 1 tbsp olive oil or broth until translucent, about 5 minutes; 2. Add 3 large minced garlic cloves and cook 30 seconds more; 3. Add 1 tsp dried oregano, 1/2 dried tsp thyme, 1/2 tsp dried rosemary, 1/2 tsp garlic powder, 1/2 tsp onion powder. Cook one more minute; 4. Add 1 tbsp tomato paste, 1-1/2 cups dry green or brown lentils, 4 cups veggie broth and simmer about 15 minutes, or until lentils are just cooked. Mix in 1 tbsp tahini, 1 tbsp Dijon mustard, 1 tbsp red wine vinegar. Simmer another 2 minutes. Add salt and black pepper to taste

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Vegan Food Recipes

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Ingredients

sauté 1 large diced onion in 1 tbsp olive oil or broth until translucent, about 5 minutes
2. Add 3 large minced garlic cloves and cook 30 seconds more
3. Add 1 tsp dried oregano, 1/2 dried tsp thyme, 1/2 tsp dried rosemary, 1/2 tsp garlic powder, 1/2 tsp onion powder. Cook one more minute
4. Add 1 tbsp tomato paste, 1-1/2 cups dry green or brown lentils, 4 cups veggie broth and simmer about 15 minutes, or until lentils are just cooked. Mix in 1 tbsp tahini, 1 tbsp Dijon mustard, 1 tbsp red wine vinegar. Simmer another 2 minutes. Add salt and black pepper to taste

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