Black Lentil Bowls with Creamy Beet-Tahini Dressing
A vibrant and nutritious bowl featuring earthy black lentils, fresh greens, and a creamy beet-tahini dressing, perfect for health-conscious meals.
Ingredients
For the Bowl
- 2 cups cooked black lentils Packed with protein and fiber.
- 4 cups mixed greens A colorful blend of fresh and crisp greens.
- 4 large poached eggs Adds protein and creaminess.
For the Dressing
- 2 medium beets Roast for additional flavor.
- 1/2 cup tahini The star of the dressing.
- 1/4 cup fresh lemon juice Adds brightness.
- 2 tablespoons honey Natural sweetener.
- 2 tablespoons good quality olive oil Adds richness.
- 1/2 teaspoon kosher salt Enhances flavor.
- 1/4 teaspoon freshly ground black pepper Adds depth.
- Water Used to adjust dressing consistency.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for about 45-60 minutes until tender. Once cool, peel and chop to use in the dressing.
- If you haven’t cooked the lentils yet, rinse 1 cup of dry black lentils under cold water and boil them in a pot with 3 cups of water. Simmer for about 20-25 minutes or until tender but not mushy. Drain and set aside.
Make the Dressing
- In a blender, combine the roasted beets, tahini, lemon juice, honey, olive oil, kosher salt, and black pepper. Blend until smooth. Add water gradually to reach your desired consistency, making it creamy and pourable.
Cook the Eggs
- Bring a pot of water to a gentle simmer, then add a splash of vinegar. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon and drain on a paper towel.
Assemble the Bowls
- Layer a generous base of mixed greens in each bowl. Top with cooked black lentils, a poached egg, and a generous drizzle of the beet-tahini dressing.
Final Touches
- Add extra drizzles of olive oil, a sprinkle of salt and pepper, and optionally some sunflower seeds or microgreens for added crunch.
Notes
For a thinner dressing, add more water gradually. You can also steam beets instead of roasting. Black lentils hold their shape well, but feel free to use green or brown lentils. Assemble bowls just before serving for freshness.