Inspired by Soup Addict | Serves: 2 as a meal | Time: ~35 minutes
Ingredients
Tahini dressing
1/4 cup tahini well stirred
6 tbsp water
2 tbsp lemon juice
2 tsp honey or agave
1 clove garlic roughly chopped
1/2 tsp salt
1/8 tsp smoked paprika
The veggies
1 cup dried black lentils
2 cups water
1 bay leaf
1 large zucchini, spiralized
1 large carrot, spiralized
2 tbsp vegan butter
1/4 cup chopped onions
1 clove garlic, minced
salt and pepper
Instructions
Dressing
Add all dressing ingredients to a blender puree until smooth. Dressing will be thin.
The veggies
Bring the 2 cups of a water to boil in a small saucepan. Add the lentils and bay leaf. Reduce heat to maintain a gentle simmer, and cover. Cook 15 to 20 minutes - lentils should be al dente. Drain, return to the pot, and set side to cool to room temperature.
Heat the vegan butter in a large skillet until shimmering or melted. Add the onions and sauté for several minutes, until the onions begin to soften. Add the spiralized vegetables and cook until they become tender and flexible, but not soggy. Turn off the heat. Add two tablespoons of the dressing and stir gently.
Add one tablespoon of the dressing to the cooled lentils (in the pot) and stir gently.
To serve, spoon the lentils on a platter. Pile the shoestring vegetables in the center. Season lightly with salt and pepper. Serve the remaining tahini on the side.
What I ate and drank today
5 glasses of water
Some soda
Half peanut butter and basil sandwich
Vegan liverwurst sandwich with mustard
Handful of Life cereal
Spiralized veggie dish
Exercise
~2 miles of walking (~1 mile dragging bottled water for the potential hurricane)