Roasted Lentils and Carrots with Marinated Onions

plantbasedrdblog.com

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subheading: Onions:

½ medium red onion, thinly sliced

¼ cup fresh parsley, minced

Zest and juice of half a lemon

1 tbsp red wine vinegar

1 tsp maple syrup

1 tsp extra virgin olive oil, optional

Kosher salt

subheading: Carrots (or sweet potato, squash, cauliflower) :

1 lb carrots, peeled and cut on a bias into 2 inch pieces

1 tsp ground coriander

¼ tsp ground cumin

¼ tsp garam masala

1 to 2 tbsp of avocado oil

subheading: Lentil Rice Salad:

1, 15 oz can of French lentils, drained and rinsed (or 1 ½ cups cooked)

½ tsp ground coriander

½ tsp garlic powder

1 tbsp avocado oil

3 cups cooked Jasmine rice

⅓ cup fresh parsley, minced

1 handful chives, minced

Juice and zest of half a lemon

1 garlic clove, grated

2 tsp maple syrup, optional

1 fresno pepper, thinly sliced (seeds removed if desired)

subheading: Garlic Chive Tahini Sauce:

2 tbsp good quality tahini

2 tbsp unsweetened plain plant-based yogurt or more tahini

Juice and zest of half a lemon

1 to 2 tsp maple syrup

2 tbsp chives, minced

1 clove garlic, grated

Note: Ingredients may have been altered from the original.

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