Lentils with Sweet Potatoes And Parsley Tahini Sauce
This delicious, healthy, and filling meal will make you a lentil fan if you're not already. Pair these lentils with roasted sweet potatoes and parsley tahini sauce, and you've got a dish that redefines comfort food.
Servings: 4 Print Recipe
For the lentils:
- 1 ½ cups lentils, rinsed
- 3 ½ cups water
- ½ tsp garlic powder
- ½ tsp onion salt
- ½ tsp sea salt
For the potatoes:
- 3 pounds sweet potatoes, peeled and diced to ½ inch pieces (or use whatever potatoes you have on hand)
- 3 Tbsp olive oil
- ½ tsp sea salt
- ¼ tsp onion salt
- ¼ tsp garlic powder
- 1/8 tsp pepper
For the tahini sauce
- ½ cup tahini
- ⅓ - ½ cup water
- 1 garlic clove
- 1 Tbsp fresh parsley, minced
- ¼ tsp sea salt
- 1 pinch of ground black pepper
- 2-3 Tbsp fresh lemon juice
Cook the lentils
Place the rinsed lentils, water, garlic powder, and onion powder in a large soup pot. Bring to a boil.
Once boiling, lower the heat, and bring the lentils to a simmer. Simmer for about 35-40 minutes, until the lentils are cooked through but still have a bite to them.
Once the lentils finish cooking, drain any excess water and add the salt. Lentils are done.
While the lentils cook, prepare the sweet potatoes and the sauce.
Roast the sweet potatoes potatoes
Preheat the oven to 375 degrees.
Place the sweet potatoes, seasonings, and olive oil on a standard-sized baking sheet.
With your hands, toss the potatoes until the seasonings and olive oil evenly coat them.
Roast the potatoes at 375 degrees for 17 minutes.
Take the potatoes out of the oven, and flip them so a different side of each potato is face down on the baking sheet.
Place the baking sheet back in the oven, and roast the potatoes for an additional 17 minutes. Potatoes are done!
Make the parsley tahini sauce
To a food processor or blending apparatus, add the tahini, salt, pepper, garlic, parsley, lemon juice, and ⅓ cup water.
Pulse to get things going, then process until everything is combined, the garlic is broken down, and the parsley has turned to small flecks.
If the sauce is too thick, add 1 Tbsp more water. Process until the water incorporates. If the sauce is still too thick, continue adding water in 1 tsp increments until your desired thickness is achieved.
Taste the sauce, and add a pinch more salt or lemon juice, if desired. Tahini sauce is done.
Serve and enjoy!
To each plate, add the lentils, sweet potatoes, and some greens. (I prefer spinach.) Drizzle the parsley tahini sauce over the top of everything and serve!
This dish is vegan, vegetarian, and gluten free! Spinach is my favorite green to serve with this meal.