By Nathan Haskins
In a small bowl, whisk together the tahini, lemon juice, salt, and pepper until smooth. Add a tablespoon of warm water if the dressing is too thick, mixing until you achieve a creamy consistency.
In a medium saucepan over medium heat, add olive oil and the cooked lentils. Stir until the lentils are warmed through, about 3-4 minutes.
Add the roasted vegetables to the saucepan with the lentils and gently toss to combine, cooking for an additional 3-4 minutes until everything is heated through.
Remove the saucepan from heat and stir in half of the fresh parsley. Season with additional salt and pepper to taste.
Serve the lentil and roasted vegetable mixture in bowls. Drizzle the tahini dressing over the top, garnishing with the remaining fresh parsley.
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By Nathan Haskins
This Vegetarian Quick & Easy Healthy Lunch Dinner recipe is ready in 20 minutes and features cooked lentils, roasted vegetables (zucchini, bell pepper, eggplant), tahini and other delicious ingredients. Contains 300 calories total.
In a small bowl, whisk together the tahini, lemon juice, salt, and pepper until smooth. Add a tablespoon of warm water if the dressing is too thick, mixing until you achieve a creamy consistency.
In a medium saucepan over medium heat, add olive oil and the cooked lentils. Stir until the lentils are warmed through, about 3-4 minutes.
Add the roasted vegetables to the saucepan with the lentils and gently toss to combine, cooking for an additional 3-4 minutes until everything is heated through.
Remove the saucepan from heat and stir in half of the fresh parsley. Season with additional salt and pepper to taste.
Serve the lentil and roasted vegetable mixture in bowls. Drizzle the tahini dressing over the top, garnishing with the remaining fresh parsley.
Calories per Serving: 300
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