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Kitchen Sink Lentil Bowls
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This recipe is featured in our Weekly Gluten Free Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

This recipe is from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques by Melissa Coleman. Purchase a copy here

This bowl is named after those kitchen-sink cookies. It’s proof that flavorful dinners can be made from the random bits in your pantry. When you eat this meal, I hope you’re reminded of  the great potential behind those cabinet doors and that simple food can be so satisfying. A bowl  of leafy legumes and vegetables is as good excuse as any to eat a bready side, like buttered  naan or fluffy pita. In fact, you’ll need it to complete this meal. That and a bottle of wine, too. -@thefauxmartha


Prep time 10mins
Cook time 30mins
Yield: Serves or Makes 4
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For the Caramelized Roasted Carrots


  • 6 large carrots, peeled, cut into 4-inch sticks, and halved lengthwise
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt

For the Lentils


  • 1 cup dried green lentils
  • 1/2 bay leaf
  • 3/4 teaspoon kosher salt

For the Yogurt Tahini Sauce


  • 1/4 cup plain whole milk yogurt
  • 2 tablespoons tahini
  • 11/2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt

To Serve


  • 2 cups arugula
  • 2 tablespoons curly parsley, or cilantro, freshly chopped (optional)
  • 4 pieces naan, or pita, warmed up, optinal


  • 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.