Lentil Power Bowl with Garlic Yogurt & Herb Crunch

Directions

1. Heat 2 Tbsp (30 mL) oil in a rondeau over medium heat. Add garlic and cook for 1 minute until fragrant. Add tomato purée, stock, BBQ sauce, vinegar, and paprika and simmer for 5 minutes.
2. Stir in cooked lentils and simmer for another 5–7 minutes until glossy and lightly sauced. Season with salt and pepper.
3. In a mixing bowl, whisk together yogurt, garlic, 1 Tbsp (15 mL) lemon juice, and salt. Hold chilled.
4. In a separate mixing bowl, toss tomatoes, cucumbers, and herbs with 2 Tbsp (30 mL) oil, 1 Tbsp (15 mL) lemon juice, salt, and pepper.
5. To serve, smear 2 Tbsp (30 mL) garlic yogurt across the bottom of each shallow bowl. Add ¾ cup (175 mL) warm lentils, a scoop of fresh tomato-cucumber salad, and finish with a sprinkle of dukkah, pita crisps, and an optional drizzle of oil.