Ingredients

The following ingredients have 3 Servings
  • 3 medium leeks ((ends trimmed, sliced lengthwise then chopped, thoroughly rinsed, and dried))
  • 1 medium beet ((rinsed clean, dried, and quartered - remove any rough skin))
  • 1-2 Tbsp olive oil
  • 1/4 tsp each salt and pepper
  • 1/2 cup green lentils ((rinsed clean))
  • 1 cup vegetable stock ((or sub water))
  • 4 big handfuls kale, baby spinach, or spring greens
  • 1/4 cup tahini ((sesame seed paste))
  • 1/2 medium lemon ((juiced))
  • 2 Tbsp maple syrup ((or sweetener of choice))
  • 3-4 Tbsp good olive oil
  • 1 pinch each salt and pepper

Instruction

  • Preheat oven to 400 degrees F (204 C) and lightly grease a baking sheet.
  • Once thoroughly rinsed, add lentils and stock or water to a small saucepan and bring to a rapid simmer over medium-high heat. Then reduce heat and simmer for 20-30 minutes uncovered or until all liquid is absorbed. Set aside.
  • Add chopped leeks and beets to the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat. Then bake for 15-20 minutes or until fragrant and lightly browned. For crispier beets, remove leeks from pan and continue roasting beets for an additional 10-15 minutes (I prefer mine crispier). Set aside.
  • While veggies and lentils are cooking, prepare dressing by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust seasonings as needed.
  • If using kale, add to large mixing bowl with a bit of olive oil and lemon juice and massage with hands to soften. For all other greens, skip this step.
  • Add greens, beets, leeks, and lentils to a large mixing bowl, add dressing and toss to coat. For additional protein / crunch, add your favorite nut or seed (such as lightly salted sunflower seeds or roasted pecans).
  • Leftovers keep for up to a few days, though best when fresh.