INGREDIENTS
- 1 cup dry lentils
- 3 cups vegetable broth
- 1 package tempeh
- 1 tbs tamari
- 1 tbs olive oil
- Dressing: 3 tbs tahini, juice of half a lemon, 2 tsp maple syrup, 1 tbs tamari, water (added as needed)
- 1 lb baby spinach
- 2 avocados, sliced
- 1 cup sauerkraut
INSTRUCTIONS
- In a medium pot, bring the lentils and vegetable broth to a boil. Simmer for about 30 minutes, or until liquid is absorbed.
- Prepare tempeh by cutting it into cubes. Toss with 1 tbs tamari and let marinate for 5 minutes.
- In a medium-sized pan, heat olive oil at medium heat. Add tempeh and sauté until all sides are lightly browned (7-10 minutes).
- Prepare dressing by stirring all ingredients together. Add water as desired to thin out dressing.
- Toss spinach with half the dressing. Transfer to plates. On each plate, add a serving of lentils, tempeh, sauerkraut and avocado slices.
- Drizzle remaining dressing on top.
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