Warm lentil salad with roasted veggies

Instructions

Prep day

1. Preheat the oven to 180°C.
2. Peel the carrots and onions. Cut them lengthwise in quarters. Wash the brussels sprouts and cut them in half.
3. Place the veggies on a baking sheet lined with baking paper. Drizzle with olive oil, salt and pepper. Bake for 30 minutes.
4. In a fine-mesh sieve, rinse the lentils under cold water until the water runs clean.
5. Boil them in twice the amount of water and simmer for about 20 – 30 minutes. They are done when they are tender but not mushy.
6. Drain the water and transfer the lentils to an airtight container. Let them cool down completely. When cold, close the container airtightly and store it in the fridge for up to 5 days.

Serving day

1. Add the tahini, sesame oil, maple syrup, lemon juice, mustard, spices and a splash of water to a small jar. Close with a lid and shake until combined. If it’s too thick, add a little more water and shake again.
2. Reheat the lentils and vegetables in a preheated oven for 15 minutes at 150°C.
3. Drizzle with dressing and top with fresh parsley and sesame seeds.

Recipe & Photo: Cookingwithelo