Black Lentil Bowls with Beet-Tahini Dressing
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Black lentil bowls with crisp greens, a poached egg, and a heavenly beet-tahini dressing to tie it all together.
  • 2 cups cooked black lentils (see cooking notes above)
  • 2 medium beets, trimmed*
  • ¼ cup tahini (such as Soom)
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. honey
  • ½ tsp. kosher salt
  • Pinch of freshly ground black pepper
  • 3 to 4 Tbsp. water
  • 4 poached eggs
  • 4 cups mixed greens
  • Good quality olive oil for serving
  1. Preheat oven to 400°F. Place beets in an 8x8 baking dish; fill with ½-inch water (this helps the beets steam). Loosely cover pan with foil and bake for 60 to 80 minutes, until super-tender. Let cool; peel and discard skins. Transfer beets to food processor. Add tahini, lemon juice, honey, salt, and pepper. Blend until smooth, adding water in 1 Tbsp. increments until desired consistency is achieved.
  2. To assemble bowls, spread beet-tahini dressing on the bottom of 4 bowls or plates. Add ½ cup cooked black lentils, 1 cup mixed greens, and 1 poached egg. Drizzle olive oil evenly overtop. Season egg and greens with extra salt and pepper, if desired.
Feel free to buy the packs of pre-roasted beets, instead. They're not quite as flavorful, but will do the job just fine.
Nutrition information (such as sodium) will vary depending on how you cook your lentils.
Nutrition Information
Serving size: ¼th of recipe Calories: 313 Fat: 13 gm Saturated fat: 3 gm Carbohydrates: 33 gm Sugar: 8 gm Sodium: 420 mg Fiber: 11 gm Protein: 20 gm
Recipe by Dishing Out Health at