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Roasted Cauliflower and Carrot Noodle Salad with Lentils

Inspiralized
  • 45 minutes
  • Serves

INGREDIENTS

2 cups

Baby arugula, firmly packed

1

Bay leaf

2/3 cup

Brown or green lentils, dried

2

Carrots

1

Cauliflower, medium

1 clove

Garlic

1/2

small bunch Kale

1 tbsp

Lemon, zest

2 tbsp

Lemon juice, freshly squeezed

1/2 tsp

Maple syrup

1/4 cup

Tahini

3/8 tsp

Black pepper, freshly ground

1/2 tsp

Salt, coarse

1/4 tsp

Salt

2 tbsp

Olive oil

2 tsp

Cumin, ground

2 1/4 cups

Water