Warm Tahini Lentil Bowl

Warm Tahini Lentil Bowl

Makes: 12 servings

 

INGREDIENTS

Tahini Lemon Vinaigrette:
  • 1 c water
  • 1 c lemon juice, fresh
  • ¾ c tahini
  • 1/3 c garlic
  • 1/3 c salt
  • 1 t sugar
  • 1 t paprika
  • ½ t ground black pepper
  • ¼ t ground cumin
  • 1/3 c light olive oil

Bowl:
  • ¾ c vegetable oil
  • 4½ c butternut squash, medium chopped
  • 3 c cherry tomatoes, halved
  • ¾ c scallions, minced
  • 3 c canned lentils, drained and rinsed
  • 9 c UNCLE BEN’S® Harvest Vegetable Pilaf, prepared according to box
  • 3 t Kosher salt
  • 1/3 t ground white pepper
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DIRECTION

Tahini Lemon Vinaigrette:

  1. Combine all ingredients except for oil in a blender top.
  2. Blend on high and slowly drizzle in oil.
  3. Reserve.

Plating (1 serving):

  • 1 T vegetable oil
  • 1/3 c butternut squash
  • 1/4 c cherry tomatoes
  • 1 T scallions
  • 1/4 c lentils
  • 3/4 c UNCLE BEN’S® Harvest Vegetable Pilaf
  • 1/4 t salt
  • Pinch ground white pepper
  • 1.5 oz vinaigrette
  1. Heat off oil in a wok over high heat.
  2. Stir fry butternut squash for 30 seconds; then add cherry tomatoes and sauté for 30 seconds.
  3. Add scallions and sauté for 10-15 seconds.
  4. Add remaining ingredients (except vinaigrette) and stir-fry for 20-30 seconds, warm all ingredients, marrying them.
  5. Off heat, add vinaigrette and combine.
  6. Transfer onto dish/to-go container.

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