Middle Eastern Lentil and Roasted Vegetable Bowl

Ingredients

• 1/2 cup green lentils
• 1 carrot
• 1 zucchini
• 2 tbsp olive oil
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1/2 tsp cumin powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh cilantro(optional)

Instructions

1. 1

   Preheat oven to 200°C (400°F).

2. 2

   Rinse lentils; place in a pot with 1 1/2 cups water, bring to boil, then simmer 20 minutes until tender.

3. 3

   Cut carrot and zucchini into bite‑size pieces, toss with 1 tbsp olive oil, salt, and cumin.

4. 4

   Roast vegetables on a baking sheet 15‑18 minutes, turning halfway.

5. 5

   Whisk tahini, lemon juice, remaining olive oil, salt, and pepper to make dressing.

6. 6

   Assemble bowls with lentils, roasted vegetables, drizzle dressing, and garnish with cilantro if using.