Minted Lentil Veggie Bowl w/Soaked Almonds & Quick Hummus Dressing

Minted Lentil Veggie Bowl w/Soaked Almonds & Quick Hummus Dressing
Created By: Chef Sylvia Fountaine, Feasting At Home
Use: Caviar Black Lentils, Madeline French Green Lentils, Pardina Brown Lentils
Yields: 1 serving
Vegan, 30-minutes or less

Minted Lentil Veggie Bowl w/Soaked Almonds & Quick Hummus Dressing
Recipe and photo courtesy of Chef Sylvia Fountaine, Feasting At Home
Prep time: 10 minutes
Total time: 10 minutes

Ingredients
3 tablespoons hummus

1-2 tablespoon water

1 tablespoon oil

Salt and pepper

1 cup greens (spinach, arugula, lettuce)

Handful cauliflower florets, sliced

Handful radishes, sliced

½ an avocado sliced

¾ cup cooked lentils (or other bean)

Handful shredded carrots or beets

Handful sprouted micro greens- optional

⅛ cup almonds (try soaking them- see NOTE below)

10 fresh mint leaves, torn

Instructions
In a small bowl, using a fork, stir the hummus with water, oil and a pinch of salt and pepper. Taste and adjust seasoning adding a little lemon if you like.

Layer the veggies over the greens.

Scatter the mint leaves over top.

Drizzle the hummus dressing over top

NOTE: To activate the almonds, soak raw almonds for 12 hours in a bowl of cool water on the counter. Slip the skins off. They will keep up to a week in the fridge, or dehydrate them low and slow for longer storage.

For more delicous recipes from Chef Sylvia Fountaine, please visit Feasting at Home