Black Lentil Bowls with Beet-Tahini Dressing

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5 from 2 votes

Black Lentil Bowls with Beet-Tahini Dressing

Black lentil bowls with crisp greens, a poached egg, and a heavenly beet-tahini dressing to tie it all together.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Entree

Cuisine: American

Servings: servings

Author: Jamie Vespa MS, RD

Ingredients

2 cups cooked black lentils see cooking notes above
2 medium beets trimmed*
1/4 cup tahini such as Soom
2 Tbsp. fresh lemon juice
2 tsp. honey
1/2 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

Instructions

Preheat oven to 400°F. Place beets in an 8x8 baking dish; fill with 1/2-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.
To assemble bowls, spread beet-tahini dressing on the bottom of 4 bowls or plates. Add 1/2 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.

Notes

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