Roasted Carrot Lentil Salad with Radishes and Tahini Dressing

• Vegetarian
• Gluten free

• Produce

  • 1 Bay leaf, dried
  • 1 cup French green le puy lentils, dried
  • 2 cloves Garlic
  • 5 Garlic cloves, skin on
  • 7 Radishes, red
  • 2 bunches Rainbow carrots
  • 1/4 Red onion
  • 1 Yellow onion, cut into quarters, small

• Condiments

  • 3 tbsp Lemon juice, freshly squeezed
  • 1/4 cup Tahini paste

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 2 1/4 tsp Kosher sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Liquids

  • 3 3/16 cups Water

Found on bloggingoverthyme.com