Hob at Medium Heat

Pot

Red lentils

3/4 Cup Red lentils

Preparation: Rinse

Water

3 Cups Water

Soup pot

Instructions

Rinse lentils, then pour into a saucepan. Cover with triple the volume of cold water and cook for about 15-20 minutes, until tender but not mush. Drain under cold water and set aside.

Oven at 370°F/180°C

Baking dish

Carrots

3 Cups Carrots

Preparation: Halved

Oil

1 Tea Spoon Oil

Salt

1/2 Tea Spoon Salt

Black Pepper (ground)

1/2 Tea Spoon Black Pepper (ground)

Chili flakes

1/2 Tea Spoon Chili flakes

Cumin (ground)

1/2 Tea Spoon Cumin (ground)

Instructions

Preheat the oven to 180°C / 370°F. Place the carrots onto a baking sheet with the oil and spices, then use your hands to mix until the carrots are coated. Cook for 15-20 minutes, or until they are softened and browned.

Mixing bowl

Olive oil Extra Virgin

3 Table Spoons Olive oil Extra Virgin

Lemon Juice

1 Table Spoon Lemon Juice

Tahini

1 Table Spoon Tahini

Maple Syrup

1/4 Tea Spoon Maple Syrup

Salt

1/4 Tea Spoon Salt

Garlic Clove

1 Garlic Clove

Instructions

To make the tahini dressing place all of the ingredients into a small jar and mix until fully combined. Keep the leftovers in a sealed container in the refrigerator for up to three days.

Salad bowl

Instructions

To serve, separate the arugula between two dishes and add half the lentils and carrots. Top with the tahini sauce and serve immediately.