Creamy Tahini Lentils with Roasted Potatoes and Kale
Ingredients
- 1 large diced onion
- 1 tablespoon olive oil or vegetable broth
- 3 large minced garlic cloves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon tomato paste
- 1.5 cups dry green or brown lentils
- 4 cups vegetable broth
- 1 tablespoon tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
Roasted potatoes
- Potatoes, cut into chunks
- Olive oil
- Salt
Garlicky kale
- Kale, chopped
- Garlic, minced
- Olive oil
Preparation
Lentils
Sauté 1 large diced onion in 1 tablespoon olive oil or broth until translucent, about 5 minutes
Add 3 large minced garlic cloves and cook 30 seconds more
Add 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and cook one more minute
Add 1 tablespoon 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 tablespoon tahini, 1 tablespoon Dijon mustard, 1 tablespoon red wine vinegar and simmer another 2 minutes
Add salt and black pepper to taste
Roasted potatoes
Preheat oven to 425°F
Toss potato chunks in olive oil and salt
Roast in oven until crispy and golden brown
Garlicky kale
Heat olive oil in a pan over medium heat
Add minced garlic and cook until fragrant
Add chopped kale and sauté until wilted and tender
Assembly
Serve creamy tahini lentils with roasted potatoes and garlicky kale together on a plate
