Roasted Carrot Lentil Salad with Radishes and Tahini Dressing

INGREDIENTS

1 cup

dried French green Le Puy lentils, sorted

3 cups

water

small yellow onion, cut into quarters

2 cloves

garlic, smashed, divided

dried bay leaf

3/4 tsp

kosher sea salt

1 tbsp

extra virgin olive oil

bunches of rainbow carrots (8-10 medium carrots), scrubbed well and trimmed (leafy stem tops cleaned well and reserved for garnish)

red radishes, stems trimmed and scrubbed well, divided

garlic cloves, skin-on

2 tbsp

extra virgin olive oil

1 tsp

kosher sea salt

1/4 tsp

freshly ground black pepper

1/4

of a red onion, very thinly sliced

1/4 cup

tahini paste

3 tbsp

freshly squeezed lemon juice

1/2 tsp

kosher sea salt

1/4 tsp

freshly ground black pepper

– 4 tablespoons warm water (depending on thickness of tahini paste)