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
  • 2 1/2 tablespoons 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 BEN’S ORIGINAL™ Harvest Vegetable Pilaf, prepared according to box
  • 3 t salt
  • 1/3 t ground white pepper

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.

Bowl Assembly:

  1. Heat oil in a wok or large saute pan over high heat.
  2. Stir fry butternut squash for 30 seconds, then add the cherry tomatoes. Cook for an additional 30 seconds, then add all remaining ingredients except the vinaigrette.
  3. Heat for an additional 45 seconds.
  4. Remove from heat and stir in vinaigrette.
  5. Plate and serve.

Suggestions