1. Cook lentils in veggie broth + spices (paprika, pepper, nutmeg, turmeric) for 30ish minutes.
2. Spiralize carrots, coat with olive oil + paprika and cumin; roast at 400 for 10-15 minutes.
3. Make a salad of chopped kale, cabbage, radish, walnuts, and dates. Dress with olive oil, lemon juice, turmeric, salt and pepper.
4. Blend together Greek yogurt, tahini, lemon juice, and cumin to make a sauce.
5. Mix everything up, top with feta and enjoy!