Savory Lemon Tahini Lentil Spinach Bowl (Printable Version)
Earth lentils, fresh spinach, creamy tahini.
# What You'll Need:
→ Lentils & Vegetables
01 - 1 cup dried green or brown lentils (about 2 1/2 cups cooked)
02 - 2 cups fresh spinach, washed
03 - 1 small red onion, finely diced
04 - 1 clove garlic, minced
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - Salt and black pepper, to taste
→ Lemon Tahini Sauce
09 - 3 tablespoons tahini
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon olive oil
12 - 1 clove garlic, minced
13 - 2–3 tablespoons water (as needed for consistency)
14 - 1/4 teaspoon salt
→ Toppings
15 - 1 small avocado, sliced
16 - 2 tablespoons toasted sunflower seeds or pepitas
17 - Fresh parsley or cilantro, chopped
18 - Lemon wedges
# How To Make:
01 - Rinse dried lentils thoroughly under cold water. Place them in a saucepan with 2 1/2 cups of water. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until tender but not mushy. Drain any excess water. (If using pre-cooked lentils, skip this step.)
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced red onion and cook for 2–3 minutes until softened. Stir in the minced garlic, ground cumin, and smoked paprika; cook for 1 minute until fragrant.
03 - Add the fresh spinach to the skillet. Cook, stirring constantly, until just wilted, approximately 1–2 minutes. Season with salt and black pepper to taste.
04 - Add the cooked (or canned/drained) lentils to the skillet with the spinach mixture. Stir well to combine and cook for 2–3 minutes until everything is heated through. Adjust seasoning if necessary.
05 - In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, and salt. Gradually add water, 1 tablespoon at a time, whisking until the sauce reaches a smooth, creamy, pourable consistency.
06 - Divide the lentil and spinach mixture evenly between two serving bowls. Drizzle generously with the prepared lemon tahini sauce.
07 - Garnish with sliced avocado, toasted seeds, and fresh herbs. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- It brings a satisfying savory richness to the morning table without weighing you down.
- The sauce comes together in seconds and makes everything taste restaurant quality.
02 -
- Tahini sauce can seize up and turn into a hard paste initially, just keep whisking the water in.
- Do not overcook the lentils or you will end up with mush instead of a texture base.
03 -
- Squeeze the lemon juice into the tahini before adding any water to prevent seizing.
- Taste the lentil mixture before adding the sauce to ensure it is well seasoned.