Black Lentil Bowls with Beet-Tahini Dressing

By Jamie Vespa

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

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

1. 1

   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.

2. 2

   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.