Lentil Cup Recipe

Rinse red lentils under cold water until water runs clear. Drain well.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown).

Add rinsed lentils, 2 cups water and 1 cup vegetable broth. Add cumin, smoked paprika, 1 tsp salt and 1 tsp pepper. Stir and bring to a gentle boil.

Reduce heat to low, cover, and simmer 12–15 minutes until lentils are very soft and most liquid is absorbed. Stir occasionally to prevent sticking.

Remove from heat. Stir in 1 tablespoon lemon juice. Let cool 5 minutes, then transfer to a blender or use an immersion blender and puree until smooth. If too thick, add up to 2 tablespoons warm water to reach a spoonable but thick consistency. Taste and adjust salt, pepper, or lemon.

Preheat oven to 400°F (200°C). Lightly grease a small baking dish or 4 individual ramekins (about 6–8 oz each) with a little oil.

Toss the thinly sliced potatoes with 2 tablespoons olive oil, thyme, garlic powder, onion powder, 1 tsp salt and 1/2 tsp black pepper until evenly coated.

Arrange a single layer of potato slices in the bottom of the dish or ramekins, slightly overlapping. Bake for 10 minutes to begin softening.

Remove from oven, spoon a layer (about 1/3 of the prepared amount) of the warm lentil puree over the potatoes, then add another overlapping layer of potato slices. Repeat to create 2–3 layers finishing with potatoes on top. Brush top lightly with a little olive oil.

Bake uncovered at 400°F (200°C) for 20–25 minutes more, until potatoes are tender and edges are golden. If desired, broil for 1–2 minutes to brown the top—watch closely.

While potatoes bake, whisk together 3 tablespoons tahini, 3 tablespoons warm water, 2 tablespoons lemon juice, 1 teaspoon maple syrup (or honey), 1/2 tablespoon soy sauce, grated garlic, 1/4 tsp salt and 1/4 tsp black pepper until smooth and drizzly. Adjust water for desired thickness.

Taste and adjust acidity or salt. If too bitter, add a little more maple syrup. Keep refrigerated until plating.

In a bowl combine shredded cabbage, shredded carrot, sliced cucumber and chopped herbs.

Whisk together apple cider vinegar, 1 tablespoon olive oil, 1/4 tsp salt and 1/4 tsp pepper, then toss into the vegetables. Let sit 10 minutes to meld flavors before serving.

Brush focaccia slices with 1 tablespoon olive oil and sprinkle lightly with flaky sea salt.

Toast in a 400°F (200°C) oven for 6–8 minutes or until edges are crisp and surface is lightly browned. Alternatively, grill or pan-toast until golden.

When potatoes are baked, remove from oven and let rest 3 minutes. Spoon any extra warmed lentil puree around the base of each cup for presentation.

Drizzle tahini dressing in a zig-zag over the top of each lentil-potato cup (about 1–2 teaspoons per serving).

Place a small mound (about 1/4 cup) of seasonal veggie slaw alongside each cup.

Top each lentil cup with a generous pinch of microgreens and a light sprinkle of toasted sesame seeds if using. Serve with 1–2 slices of toasted focaccia and lemon wedges on the side.

Serve warm. Leftover lentil puree can be refrigerated up to 3 days; reheat gently and add a splash of water if thick.