Red Lentil Hummus and Roasted Carrots with Kale Salad - Dr. Kara Fitzgerald

Ingredients

• 1 cup red lentils
• 2 cloves garlic
• 1/3 cup Tahini
• 1.5 teaspoons salt
• 1/2 teaspoon Freshly ground black pepper
• 1 tablespoon paprika
• 1/3 cup freshly squeezed lemon juice
• 1/2 cup Extra virgin olive oil
• 1 pound baby carrots ((about 2 cups))
• 1/4 cup coconut oil
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 bunch red kale
• 1/4 cup Extra virgin olive oil
• 2 tablespoons Apple cider vinegar
• 1/4 cup red onion (diced)
• Ancient Dukkah Spice Blend