Buy all ingredients right below the recipe
INGREDIENTS
- 320 g sweet potato, diced
- 320 g carrots, cut into strips
- 375 g zucchini, chopped
- 2 pcs onion
- 1 tsp cumin seeds
- 2 tbsp ginger
- 2 tbsp pumpkin seeds
- 1 pc lemon, peeled
- 1 handful mint, chopped
- 1 handful parsley, chopped
- 3 tbsp tahini
- 1 clove garlic, grated
- 240 g yogurt
- Paprika for serving
- 2 tbsp rapeseed oil
- 780 g canned lentils, drained
- 2 pcs vegetable broth cubes
INSTRUCTIONS
- 1Heat the oil in a large, non-stick wok. Add the sweet potato and cook for 5 minutes, stirring frequently, until tender. If it starts to brown too quickly, cover it with a lid.
- 2Add the carrots, zucchini, onion, cumin, and ginger, then cook over high heat, stirring frequently, until the vegetables are tender and browned.
- 3Finally, stir in the seeds and cook for a few more minutes. Remove from heat and add the lentils, broth powder, lemon zest, mint, and parsley.
- 4Meanwhile, mix the tahini with the garlic, yogurt, and 1 tablespoon of water to make a dressing.
- 5Spoon the lentil salad into bowls and sprinkle with the dressing and paprika, if using.
