Spiralized Veggies with Black Lentils and Tahini Dressing

Inspired by Soup Addict | Serves: 2 as a meal | Time: ~35 minutes


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



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


~2 miles of walking (~1 mile dragging bottled water for the potential hurricane)

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