Moroccan Lentil and Sweet Potato Salad with Creamy Parsley-Tahini Dressing

Ingredients

• 1 cup black beluga lentils
• ½ teaspoons ground cumin
• 2 cloves garlic, peeled
• ¼ teaspoons sea salt
• 4 cups water
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon paprika
• ½ teaspoons ground coriander
• ¼ teaspoons ground cumin
• ¼ teaspoons turmeric powder
• ¼ teaspoons ground cardamom
• ¼ teaspoons cayenne pepper
• 1 large heads romaine lettuce, chopped
• 1 small English cucumbers, sliced
• ½ small red onions, sliced
• 1 cup parsley
• 1 clove garlic, peeled
• ¼ cups sesame tahini
• ¼ cups extra virgin olive oil
• 3 tablespoons water
• 3 tablespoons lemon juice
• ½ teaspoons sea salt