Double Black Diamond Power Bowl
Ingredients:
For the lentils:
1 Cup black lentils
1 onion, chopped
1 Tbsp. paprika powder
2 Carrots, cubed
1 Tbsp vegetable stock or olive oil
3 Cups water
1 Tbsp. sage
For the carrot leaves:
1 onion, chopped
2 cloves garlic, chopped
2 cups carrot leaves, chopped
¼ Cup white wine
1 Tbsp vegetable stock or Olive oil
Salt to taste
To garnish:
¼ Cup Plant-based yogurt, unsweetened
¼ Cup walnuts, chopped
1 baby carrot
Instructions:
1. For the lentils, heat the stock or olive oil in a large frying pan over medium heat. Add the onion and carrots and sauté, stirring occasionally, for 5 minutes or until onion is translucent. Add paprika and lentils, cook 2 mins, stirring occasionally. Add water, bring to a boil. Cook until lentil softens. Add sage and pepper and cook for more 3 minutes.
2. For the carrot leaves, heat the stock or olive oil in a large frying pan over medium heat. Add the onion and cook until translucent. Add the garlic, carrot leaves and salt. Cook for 3 minutes, stirring occasionally. Add white wine and cook until the liquid is reduced and leaves are cooked. Sprinkle on the lentils.
3. Garnish with plant-based yogurt, chopped walnuts and baby carrot.
