Garlic Tahini Lentil Bowl (Printable Version)
Tender lentils and sautéed kale topped with creamy garlic tahini sauce for a nourishing plant-based morning meal.
# What You'll Need:
→ Lentils
01 - 1 cup dry green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/2 teaspoon kosher salt
→ Vegetables
05 - 1 tablespoon extra-virgin olive oil
06 - 1 small yellow onion, diced
07 - 2 garlic cloves, minced
08 - 4 cups curly kale, stems removed and leaves chopped
09 - 1/4 teaspoon freshly ground black pepper
→ Garlic Tahini Sauce
10 - 1/4 cup tahini
11 - 1 garlic clove, finely minced
12 - 2 tablespoons fresh lemon juice
13 - 2 tablespoons water, plus more as needed for consistency
14 - 1/2 teaspoon ground cumin
15 - 1/4 teaspoon kosher salt
→ Toppings
16 - 1/4 cup cherry tomatoes, halved
17 - 1 tablespoon toasted sesame seeds
18 - Red pepper flakes, to taste
# How To Make:
01 - Combine the rinsed lentils, water, bay leaf, and salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cook uncovered for 20 to 25 minutes until the lentils are tender yet hold their shape. Drain any excess liquid and discard the bay leaf.
02 - Warm the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the chopped kale and black pepper, tossing frequently for 3 to 4 minutes until the leaves are wilted and vibrant green.
03 - In a small mixing bowl, whisk together the tahini, finely minced garlic, lemon juice, water, cumin, and salt until completely smooth. Thin with additional water, one teaspoon at a time, until the sauce reaches a drizzleable consistency.
04 - Divide the cooked lentils and sautéed kale evenly between two bowls. Generously drizzle the garlic tahini sauce over each portion.
05 - Scatter the halved cherry tomatoes, toasted sesame seeds, and a pinch of red pepper flakes over each bowl. Serve immediately while warm.
# Expert Advice:
01 -
- The garlic tahini sauce is the kind of thing you will want to put on everything from roast potatoes to your fingers.
- Lentils for breakfast sound suspicious until you try them and realize they keep you full until lunch without that heavy pancake coma.
02 -
- Do not walk away from the kale while it sautés because it goes from vibrant and perfect to dark and bitter in what feels like seconds.
- Tahini sauce thickens as it sits so if you make it ahead, whisk in a splash of water right before serving to bring it back to life.
03 -
- Rinse your lentils under cold water in a fine mesh strainer and pick through them for tiny stones because finding one with your teeth is a breakfast ruiner.
- Let the assembled bowl rest for one minute before eating so the sauce seeps down into the lentils and every bite is seasoned through.