This is one of our all-time favorite detox meals for Spring. The combo of lentils, pine nuts, and tahini create almost a complete protein, while fresh radishes, greens, and asparagus give you antioxidants and minerals.
Recipe courtesy of Andrea Bemis, chef/writer of
Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
* Note: If you use another type of lentil, such as regular green lentils or brown lentils, the cooking time may vary.
