Roasted Carrot Lentil Salad with Radishes and Tahini Dressing
INGREDIENTS
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1 cup dried Frenchgreen Le Puy lentils, sorted
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3 cups water
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1 small yellow onion,cut into quarters
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2 cloves of garlic, smashed, divided
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1 dried bay leaf
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3/4 teaspoon kosher sea salt
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1 tablespoon extra virgin olive oil
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2 bunches of rainbow carrots (8-10 medium carrots), scrubbed well and trimmed (leafy stem topscleaned well and reserved for garnish)
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7-8 red radishes, stems trimmed and scrubbed well, divided
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5-6 garlic cloves, skin-on
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2 tablespoons extra virgin olive oil
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1 teaspoon kosher sea salt
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1/4 teaspoon freshly ground black pepper
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1/4 of a red onion, very thinly sliced
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1/4 cup tahini paste
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3 tablespoons freshly squeezed lemon juice
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1/2 teaspoon kosher sea salt
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1/4 teaspoon freshly ground black pepper
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3 - 4 tablespoons warmwater (depending on thickness of tahini paste)
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