Ingredients:

  • 1.5 cups (300g) dry brown or green lentils, rinsed
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 medium (120g) yellow onion, finely diced
  • 2 medium (120g) carrots, diced into 1/4-inch rounds
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) dried thyme
  • 3 cups (90g) chopped curly kale or Swiss chard
  • 1 cup (150g) frozen peas or diced butternut squash
  • 1 tbsp (15ml) lemon juice
  • 0.25 cup (60ml) runny tahini
  • 2 tbsp (30ml) warm water
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5ml) apple cider vinegar

Instructions:

  1. Heat the olive oil in a pot over medium heat. Add the diced onion and carrots, stirring frequently until the onions are translucent and the carrots have softened slightly (about 5 minutes).
  2. Stir in the minced garlic, smoked paprika, and thyme, cooking for 60 seconds until fragrant.
  3. Pour in the rinsed lentils and vegetable broth. Increase heat to bring to a boil, then reduce to a simmer. Cover and cook for 15–18 minutes until lentils are tender but hold their shape.
  4. Stir in the kale and frozen peas (or squash). Cook for approximately 2 minutes until greens are wilted. Remove from heat and stir in the lemon juice.
  5. While the lentils rest, whisk together the tahini, warm water, maple syrup, and apple cider vinegar in a small bowl until the sauce is smooth.