Roasted Portobello And Veggie Lentil With a Pink Tahini Dressing

AuthorSylvieCategory, , DifficultyIntermediate

I love lentils a lot and I never get tired of coming up with delicious ways to enjoy them. I also think they go so well with fall produce! For this recipe, I roasted portobello mushrooms, beetroot, broccoli, garlic, I cooked beautiful black lentils until just soft, I made a creamy garlicky pink tahini dressing to mix into the lentils while they’re still warm, then I served them with the veggies, toasted hazelnuts, za’atar leaves, and some fresh mozzarella. So fulfilling, so nutritious, so good! Here’s the recipe.

Yields5 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
For The Roasted Veggies
 4 medium portobello mushrooms, left whole
 4 medium beetroots, peeled and cut into 1cm slices
 4 cups cups broccoli florets
 4 medium garlic cloves
 4 fresh za’atar sprigs
 Salt to taste
 Black pepper to taste
 2 tbsp extra virgin olive oil
For The Dressing
 Roasted garlic
 5 slices roasted beetroot
 2 ½ tbsp tahini
 1 tbsp extra virgin olive oil
 ½ cup lemon juice, plus more if needed
 1 tsp Dijon mustard
 Water as needed
 Salt to taste
For The Salad
 1 ¼ cups black or brown lentils, washed and drained
 ¼ cup roasted hazelnuts, roughly chopped
 ¼ cup fresh za’atar leaves
 150 g fresh mozzarella
 Lemon wedges to serve
1

Preheat the oven to 220°C. Place the portobello, beetroot slices, broccoli, garlic, and za’atar in a large baking dish. Season with salt and black pepper and drizzle with extra virgin olive oil. Toss to combine and place in the oven at the bottom rack. Roast for 10 Minutes, toss, then transfer to the middle rack and bake at 200°C for 30 Minutes.

2

Meanwhile bring a pot of lightly salted water to a boil and cook the lentils until soft, about 30 minutes.

3

To prepare the dressing, peel the roasted garlic cloves and place them in a bowl of a food processor. Add 5 slices of roasted beetroot. Pulse to grind into a fine paste. Add the tahini, extra virgin olive oil, lemon juice, and Dijon. Process until you have a smooth dressing. Taste, adjust the seasoning, and add water if needed. You want a well diluted sauce.

4

Drain the lentils and transfer to a large mixing bowl. Add most of the dressing and half the veggies. Slice the portobello and set aside. Toss to combine. Taste, adjust the seasoning and acidity.

5

Divide the lentils between 4 plates. Top with the remaining veggies, chopped hazelnuts, za’atar leaves, and portobello slices. Tear the mozzarella into bite sized pieces and divide between the plates. Finish with a spoon of creamy dressing and a pinch of freshly ground black pepper. Serve with lemon wedges for more squeezing. Enjoy warm!

Ingredients

For The Roasted Veggies
 4 medium portobello mushrooms, left whole
 4 medium beetroots, peeled and cut into 1cm slices
 4 cups cups broccoli florets
 4 medium garlic cloves
 4 fresh za’atar sprigs
 Salt to taste
 Black pepper to taste
 2 tbsp extra virgin olive oil
For The Dressing
 Roasted garlic
 5 slices roasted beetroot
 2 ½ tbsp tahini
 1 tbsp extra virgin olive oil
 ½ cup lemon juice, plus more if needed
 1 tsp Dijon mustard
 Water as needed
 Salt to taste
For The Salad
 1 ¼ cups black or brown lentils, washed and drained
 ¼ cup roasted hazelnuts, roughly chopped
 ¼ cup fresh za’atar leaves
 150 g fresh mozzarella
 Lemon wedges to serve

Directions

1

Preheat the oven to 220°C. Place the portobello, beetroot slices, broccoli, garlic, and za’atar in a large baking dish. Season with salt and black pepper and drizzle with extra virgin olive oil. Toss to combine and place in the oven at the bottom rack. Roast for 10 Minutes, toss, then transfer to the middle rack and bake at 200°C for 30 Minutes.

2

Meanwhile bring a pot of lightly salted water to a boil and cook the lentils until soft, about 30 minutes.

3

To prepare the dressing, peel the roasted garlic cloves and place them in a bowl of a food processor. Add 5 slices of roasted beetroot. Pulse to grind into a fine paste. Add the tahini, extra virgin olive oil, lemon juice, and Dijon. Process until you have a smooth dressing. Taste, adjust the seasoning, and add water if needed. You want a well diluted sauce.

4

Drain the lentils and transfer to a large mixing bowl. Add most of the dressing and half the veggies. Slice the portobello and set aside. Toss to combine. Taste, adjust the seasoning and acidity.

5

Divide the lentils between 4 plates. Top with the remaining veggies, chopped hazelnuts, za’atar leaves, and portobello slices. Tear the mozzarella into bite sized pieces and divide between the plates. Finish with a spoon of creamy dressing and a pinch of freshly ground black pepper. Serve with lemon wedges for more squeezing. Enjoy warm!

Roasted Portobello And Veggie Lentil With a Pink Tahini Dressing
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