Roasted Root Veggies & Kale over Black Lentils
[Vegan]

For the Roasted Root Vegetables:

1. Preheat to 425°F.
2. Toss all the vegetables with minced garlic, olive oil, and salt in a large bowl. Season generously with pepper.
3. Line a baking sheet with parchment paper and add vegetables on top spreading them out.
4. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

For the Kale:

1. Rinse and destem the dino kale and rip it into bite-sized pieces. Add the kale to a large mixing bowl and massage with 1 tablespoon of olive oil, 1/2 tablespoon lemon juice, and a pinch of salt. Let sit for 10 minutes.
2. Next,  in a pan over medium heat sautee the kale until wilted

For the Lentils:

1.  Combine vegetable broth, lentils, garlic powder, cumin, allspice, and salt in a small pot. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook until tender, 45 to 60 minutes.
2. Uncover and continue simmering until the liquid reduces slightly, about 10 minutes more. Drain. Stir in lemon juice and 1 teaspoon oil.

For the Dressing:

1. Add tahini, olive oil, & lemon juice into a small mixing bowl and whisk why slowly adding in iced water (you may not need all of the water) until the consistency is creamy.
2. Add salt to taste.

To Plate:

1. Add the black lentils to a bowl or plate, top with sauteed dino kale, roasted root vegetables, and drizzle the creamy tahini dressing over top.