DRESSED LENTILS W/ CRISPY POTATOES

This lemon, tahini dressing with shallots and capers brings lentils to back to LIFE, giving them some zip and luscious creaminess that is PERFECTION with crispy roasted potatoes and a little fresh veg. Delicious. Trust me.

INGREDIENTS

1/2c dry green lentils, rinsed (or use a drained can and skip this step)
1 1/2c water or broth
1 garlic clove, smashed

1 lemon, zested + juiced
1T tahini
1/2t honey
1T water
1 shallot, finely minced
2-3T olive oil
1T capers, drained

1 yukon gold potato, cubed
1/8t thyme
1T olive oil

1 watermelon radish, thin sliced (or any other fresh crunchy veg)
2-3c arugula (or any other fresh greens)

INSTRUCTIONS

Preheat oven to 375°F.

Bring lentils, water, garlic and a small pinch of salt to a boil, reduce to a simmer and cook for 20-30 minutes, until al dente. Let cool to room temp.

Whisk together lemon zest and juice, tahini, honey, water, shallot and olive oil with a little pinch of salt and pepper. Add the capers and stir. Pour about 2/3 of the dressing over the lentils and let marinate for a little bit.

Toss potato in thyme, olive oil and a little salt and pepper. Roast on a baking sheet for 6 minutes, flip then 6-8 more.

Serve with a side of arugula, radishes and the leftover dressing.

ENJOY!

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