Ingredients

The following ingredients have 4 Servings
  • 1 medium yellow onion, thinly sliced
  • 1 cup ½-inch pieces zucchini
  • ½ cup chopped carrot
  • 2 medium tomatoes, cut into wedges
  • ¼ cup tahini
  • 3 Tbsp. lemon juice
  • 2 Tbsp. chopped fresh parsley
  • 3 cloves garlic, minced
  • Sea salt, to taste
  • 1 cup dry brown lentils, rinsed and drained
  • ½ tsp. ground cumin
  • 1 cup dry bulgur wheat
  • Freshly ground black pepper, to taste
  • 2 cups torn lettuce (any variety)

Instruction

  • Preheat oven to 450°F. Line a 15×10-inch baking pan with parchment paper. Arrange onion slices on one half of the prepared pan; arrange zucchini, carrot, and tomatoes on the other half. Roast 15 minutes. Remove from oven; gently stir vegetables, keeping onion slices separate from other vegetables. Return pan to oven. Roast 15 to 20 minutes more or until vegetables are browned on edges.
  • Meanwhile, make Parsley-Tahini Sauce: In a medium bowl combine tahini, 2 Tbsp. of the lemon juice, the parsley, and garlic. Whisk in ¼ cup water until smooth and creamy, adding more water if needed to achieve drizzling consistency. Add sea salt to taste. Set aside.
  • In a medium saucepan bring 3 cups water to boiling. Add lentils and cumin; reduce heat. Cover and simmer about 20 minutes or until lentils are tender. Remove from heat. Stir in bulgur. Cover and let stand 10 minutes.
  • Stir roasted onion, the remaining 1 Tbsp. lemon juice, and salt and pepper into lentil mixture. Fluff with a fork.
  • To assemble, spoon lentil mixture into bowls. Top with remaining roasted vegetables and the torn lettuce. Serve Parsley-Tahini Sauce on the side.