Spicy lentils, grilled vegetables with tahini-tarragon dip!

Eating plant based always makes me feel good, but sometimes it makes me feel excellent! Especially when I start experimenting with new combinations and they turn out be a smashingly tasty match!

This food is a perfect example of that.

Grilled pumpkin, parsnip and green bell pepper seasoned with nothing but some sea salt, black pepper and black garlic; puy lentils cooked with bay leaves mixed with fried red onion, green turkish pepper and red chili pepper and then the show stopping dip of tahini with fresh tarragon leaves.

Spicy, sweet and savory!

Check out the recipe in the Main course section.