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Spicy Roasted Carrots with Tahini Lentil Salad
OCCASIONALLY EGGS15Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 150 grams dry lentils
- 8 medium carrots (halved lengthwise, ~300 grams)
- 1 tsp. oil
- 1/2 tsp. sea salt
- 1/2 tsp. pepper
- 1/2 tsp. cayenne pepper (to taste)
- 1/2 tsp. sumac
- 60 grams rucola (or other mild greens)
- 3 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. Tahini
- 1 tsp. Dijon mustard
- 1/4 tsp. maple syrup (or honey)
- 1/4 tsp. sea salt (to taste)
- 1 clove garlic (minced)
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