PocketAthleteJoin the waitlistLentil, carrot & tahini bowl
- Calories
- 881
- Protein
- 39g
- Carbs
- 96g
- Fat
- 39g
Lunch · about 25 minutes · one serving
What you need
- ·100g red lentils
- ·200g carrots
- ·35g tahini
- ·1 lemons
- ·6g ground spices (cumin, paprika, turmeric)
- ·60g baby spinach
- ·10g olive oil
- ·15g mixed seeds
Method
- 1Carrots in thick diagonal slices, tossed in oil and spices, into the hottest oven you have for 20 minutes.
- 2Lentils simmered 15 minutes in twice their volume of water, then drained if there is any left.
- 3Tahini whisked with lemon juice and cold water — it will seize and go stiff first, which is normal, and keeps loosening as you add water.
- 4Lentils, carrots, spinach in the bowl, tahini poured over, seeds on top.
Soy-free, dairy-free and nut-free at once. Tahini seizing when it meets lemon is the sauce working, not failing — keep going.
Worth knowing: Soy-free, dairy-free and nut-free at once. Tahini seizing when it meets lemon is the sauce working, not failing — keep going.
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