Green Lentil Hummus

Hummus

1 cup green lentils

2 cups water 

Pinch of sea salt 

Bring the water pot with lentils to a boil, and then reduce heat and let simmer for about 15-20 minutes until the lentils are tender. Green lentils, don’t get mushy easily but try not to overcook them. Al dente is the goal! 

½ cup tahini 

2 cloves garlic (optional)

½ cup lemon juice 

1 tbsp cumin seed (optional) 

1 tsp sea salt + more if needed 

4 tbsp olive oil (optional) 

Drain any excess water off the lentils. Using a food processor combine tahini, garlic, lemon juice, cumin seed, and sea salt. Add olive oil last. Taste and add more salt if needed. 

This will keep in the refrigerator for up to 5 days, and can be eaten with crudites, crackers, 

Roasted Carrots

1 lb carrots, cut in half lengthwise 

2 tbsp olive oil (optional) 

2 tbsp lemon juice 

1 tsp sea salt 

1 tsp chili flakes (optional) 

Preheat oven to 450. Roast carrots dry for about 20 minutes, until tender. Dry roasting vegetables is the best way to get the most flavor out of the vegetable without damaging the integrity of the oil it is cooked in. 

Once the carrots are cooked, toss with olive oil, lemon juice, sea salt, and chili flakes. 

Serve with greens and lentil hummus. 

Serves 4