Leek and Squash Lentil Bowl with Cinnamon Tahini Dressing

Position a rack to the bottom and top of the oven and preheat to 425°F.

Cut the green tops off the leeks (reserve them for stock or another recipe). Clean the white bottoms well, then place them on a sheet pan. Roast these on the bottom rack of the oven, uncovered, for 40-45 minutes.

While the leeks are roasting, dice the squash and red onion and add them to a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast these on the top rack for the remaining 20-25 minutes while the leeks finish.

Rinse the 1 1/2 cups of lentils in a medium pot. Add 3 cups of water and 1 teaspoon of kosher salt. Bring this to a boil and boil for 20-25 minutes or until the lentils are tender. Drain and set aside.

Whisk together all the ingredients for the tahini dressing except the water. Then slowly drizzle in the water, whisking constantly, to make a smooth dressing. Taste and add more salt or vinegar as preferred.

When the leeks are done roasting, slice through the charred outside and scoop out the soft centers. In a large bowl, stir the softened leek centers with the drained lentils. Add the roasted squash and red onion and mix, season with salt and pepper.

Pour in half the dressing and mix until creamy. Add 1 cup of torn cilantro, 1/2 cup of mint leaves, and 1/2 cup chopped dill. Mix again.

(A small "hack" here is to add splashes of hot water to the bowl as you mix, which sounds odd, but it will make the dressing all creamy with the lentils).

To serve, serve with brown rice and drizzle the remaining dressing on top. Sprinkle with half an ounce of feta per serving.