Cooking Time: 45 minutes

Serves 4-6

What You Need:

• 2 pounds of root vegetables including carrots, sweet potatoes, yams, beets, cleaned and cut into halves
• Olive oil
• Salt
• 1 pouch of Haven’s Kitchen Golden Turmeric Tahini
• 1 cup dried lentils
• 3 cups vegetable broth
• A handful of parsley, chopped

 How to Make it:

1. Preheat the oven to 425. Line a baking sheet with parchment
2. Toss the veggies with a glug of olive oil, and a hefty pinch of salt
3. Roast the veggies in a single layer, for about 30-40 minutes, until they’re all cooked through and crisping around the edges
4. Meanwhile, cook lentils by putting them in a pot with the broth. Bring to a boil, then simmer for 20-25 minutes. Drain any excess liquid
5. Once the lentils and the veggies are cooked, serve on a big platter, drizzled with Tahini and sprinkled with chopped parsley and salt