by Anitalectric
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Anitalectric's Notes:
Expand2 cups cooked lentils* Ask a question about this ingredient
2 cups roasted pumpkin, diced Ask a question about this ingredient
1/2 bunch parsley, chopped Ask a question about this ingredient
1 cup radicchio, chopped Ask a question about this ingredient
1 carrot, cut into matchsticks Ask a question about this ingredient
1 handful sunflower sprouts Ask a question about this ingredient
1/4 cup pomagranate seeds, to garnish Ask a question about this ingredient
*I like to cook the lentils with plenty of water, to keep them from sticking, and a dried chipotle pepper. The heat stays in the pepper, but the smoky sweetness permeates into the beans.
Ask a question about this stepDivide ingredients between two plates and drizzle with Tahini Dill dressing. Serve extra dressing on the side. Suggested accompaniments: toasted pita, Sweedish rye flatbreads, or nori wrappers.
Ask a question about this step1/2 cup dill, chopped Ask a question about this ingredient
1 tablespoon tahini, heaping Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
1 lemon, juiced Ask a question about this ingredient
2 tablespoons water Ask a question about this ingredient
2 tablespoons rice vinegar Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
Combine the first six ingredients in a bowl and whisk in the olive oil. Season to taste.
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Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
This looks beautiful. What a healthy and delicious meal!