Casa De Luz Recipe

Cook lentils

In a medium saucepan combine rinsed lentils, 2.5 cups water or vegetable broth and 1/2 tsp salt. Bring to a boil, reduce to a simmer, cover and cook until tender but not mushy, 20–25 minutes. Drain any excess liquid and stir in 1 tablespoon olive oil to keep them glossy. Taste and adjust seasoning.

Finish greens

While lentils cook, wilt the greens: heat a large skillet over medium, add a drizzle (about 1 tsp) of olive oil if needed, add sliced kale and baby spinach with a pinch of salt. Sauté 2–3 minutes until just wilted but still bright. Remove from heat and fold the greens into the cooked lentils gently, reserving a little spinach for topping if you like a fresher note.

Preheat oven to 425°F (220°C). Toss carrots, sweet potato and broccoli with 1.5 tablespoons olive oil, 3/4 tsp coarse salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika on a rimmed baking sheet in a single layer. Roast until tender and caramelized at the edges, 20–25 minutes, turning once halfway through. Remove from oven and keep warm.

Quick-pickle onions

Place thinly sliced red onion in a small bowl. Add 2 tablespoons apple cider vinegar, 2 tablespoons hot water and 1/2 tsp maple syrup. Stir and let sit at room temperature for at least 10 minutes to soften and mellow; can be done ahead and refrigerated for up to 24 hours.

Toast seeds

In a small dry skillet over medium heat, toast pumpkin seeds and sesame seeds, shaking the pan frequently until fragrant and lightly golden, about 3–4 minutes. Remove from heat and set aside to cool.

Whisk together 3 tbsp tahini and 3 tbsp lemon juice in a small bowl. Add grated garlic, 1 tsp maple syrup, 1/4 tsp cumin, 1/2 tsp salt and 1/4 tsp pepper. Add warm water a tablespoon at a time, whisking until you reach a creamy, pourable consistency (about 3 tbsp). Taste and adjust acidity or sweetness as needed.

Divide the lentil and greens base between 2 bowls (servings). Arrange roasted vegetables on top of the lentils in sections or mixed, add a small handful of the quick-pickled onions, and sprinkle the toasted seeds over each bowl.

Drizzle each bowl with 2–3 tablespoons tahini-lemon dressing (or to taste). Scatter chopped cilantro and parsley across the bowls, finish with a squeeze of lemon wedge and a few flakes of sea salt. Serve warm or at room temperature.

Leftovers: store components separately (lentils/greens, roasted vegetables, dressing, pickled onions) in airtight containers in the refrigerator up to 3 days; reheat vegetables and lentils gently before assembling.