Lentils

• 1 1/2 cups dry lentils
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1/4 teaspoon Aleppo chili flakes (or red pepper flakes)
• 1 1/2 tablespoons olive oil
• squeeze of lemon juice

Tahini Sauce

• 1/2 cup tahini paste (stirred)
• 1/4 –1/3 cup water, more to desired consistency.
• 1 –2 tablespoons lemon juice (more to taste)
• 1–2 tablespoons olive oil (optional, feel free to leave it out if you prefer oil-free)
• 2 fresh garlic cloves (finely minced – grate it or use a garlic press)
• 1/2 teaspoon kosher salt (see notes)
• 1/4 teaspoon pepper

Lentil Bowl ingredients:

• 2 cups dark leafy greens (organic spinach, arugula, kale) Tip: If using lacinato kale, shred it and massage it with a little olive oil and a pinch of salt to tenderize it before adding it to the bowl.
• 2 cups cauliflower florets, roasted or raw
• 2 cups shredded carrots, cabbage or beets (or a mix)
• 1 bell pepper- thinly sliced, optional, or sub cucumber
• 1/4 cup nuts or seeds; pumpkin seeds, sunflower seeds, almonds, pinenuts, etc.
• fresh herbs or microgreens- cilantro, flat leaf parsley, mint or dill

Optional additions: sliced avocado, pickled red onions, sauerkraut or beet kraut, or hot sauce.