Lunch today. Here's the recipe and instructions: Pesto Veggies with Black Lentils and Sweet Potato 1–2 servings
 Prep: 15 min
 Cook: 25–30 min Total : 40–45 min Ingredients Veggie pesto: * 1 packed cup fresh basil leaves * 2 tablespoons olive oil * 2 tablespoons pine nuts * 1 small garlic clove * 1 to 2 tablespoons water, as needed Vegetables: * 1 cup cauliflower florets * 1 cup broccoli florets * 1/4 cup sliced red onion * 1 small garlic clove, minced * 1 cup cherry tomatoes, halved * 1 medium zucchini, sliced * 1 tablespoon avocado oil or and high smoke point oil Lentils and sweet potato: * 1 cup cooked black lentils, cooked in vegetable broth * 1 small sweet potato, peeled if desired and cut into cubes * Water for steaming or boiling Finishing: * 2 oz sliced black Kalamata olives * 1 teaspoon truffle oil, optional * Microgreens for garnish, optional Instructions: 1. Make the pesto * Add basil, olive oil, pine nuts, garlic, and a small splash of water to a blender or food processor. * Blend until smooth or slightly textured, depending on preference. * If needed, add a little more water to help it blend. * Taste and adjust seasoning if using salt. 2. Cook the lentils * Rinse the black lentils if needed. * Cook 1 cup of black lentils in vegetable broth according to package directions until tender but not mushy. * Drain any excess liquid if necessary and set aside. 3. Steam the sweet potato * Place the cubed sweet potato in a steamer basket or small pot with a little water. * Steam until fork-tender, about 10 to 12 minutes. * Set aside. 4. Sauté the vegetables * Heat 1 tablespoon oil in a large skillet over medium heat. * Add the red onion and garlic first and cook for 1 to 2 minutes. * Add cauliflower and broccoli and cook for 4 to 5 minutes. * Add zucchini and cherry tomatoes and continue cooking for another 4 to 6 minutes, until the vegetables are tender but still vibrant. 5. Combine with pesto * Turn the heat to low. * Add the pesto to the vegetables and stir well to coat everything evenly. * If the mixture is too thick, add a small splash of water to loosen it. 6. Assemble the dish * Spoon the cooked black lentils onto plates or into bowls. * Add the steamed sweet potato. * Top with the pesto vegetables. * Add sliced Kalamata olives over the top. * Drizzle with truffle oil if using. * Finish with microgreens for garnish. Serving Suggestion * Serve warm as a main dish for 1 hearty serving or as 2 lighter servings. * This dish also works well with extra lemon juice on top if you want brightness. Health Benefits * Black lentils provide plant-based protein, fiber, iron, and slow-digesting carbohydrates that support fullness and steady energy. * Broccoli and cauliflower supply vitamin C, vitamin K, and glucosinolates, which support antioxidant and detoxification pathways. * Zucchini, tomatoes, red onion, and garlic add antioxidants and phytonutrients that support overall cellular health. * Sweet potato provides beta-carotene, potassium, and fiber, supporting immune and digestive health. * Basil, pine nuts, and olive oil contribute healthy fats and aromatic compounds that support satiety and flavor. * Kalamata olives add heart-healthy monounsaturated fats and a savory finish. * Microgreens add concentrated micronutrients and a fresh garnish.