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This recipe is from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques by Melissa Coleman. Purchase a copy here.
Prep time 10 minutes
Cook time 30 minutes
Yield: Serves or Makes 4
Ingredients
Method
Step 1
To make the carrots, preheat oven to 450ºF. Line a baking sheet with parchment paper and set aside. In a saucepan fitted with a steamer basket, add water to just below the bottom of the basket and bring to a boil. Add the carrots, reduce the heat to medium, and cover to steam for 5 minutes. Remove the carrots, and place on the prepared baking sheet. Drizzle with oil and sprinkle with salt. Roast for 15 minutes, stir, and roast for 10-15 more minutes or until beginning to char. Add salt if needed.
Step 2
Meanwhile make the lentils. Add all ingredients to a small saucepan with 3 cups water. Bring to a boil, then reduce to a very low simmer. Cook, uncovered, for about 30 minutes, or until lentils are just tender and the water is absorbed.
Step 3
To make the yogurt tahini sauce, stir together all ingredients in a small bowl.
Step 4
To assemble the bowls, divide the lentils between 4 bowls. Top with arugula and roasted carrots. Add a generous dollop of yogurt tahini sauce. Garnish with parsley/cilantro, if using. Serve with warm naan.