With all of this cold weather we’ve been having, I’ve been craving something savory and filling. Lentils and beans are two of my go-two wintery foods because they’re high in protein and fiber – which makes them satisfying and perfect for a hearty dish.
I came across this recipe a while ago from one of my favorite cookbook authors: Yotam Ottolenghi. He is a lentil aficionado – and describes them as the ultimate comfort food, a staple perfect for an easy meal at home. I tend to agree – I’ll often turn to lentils, beans, etc. over potatoes or pasta when I’m looking for a quick fix for a veggie friendly meal.
This recipe is no exception. I took Yotam’s recipe and modified it heavily to make it healthier (but still just as delicious as the original!). This “meal on a plate” has the essence of hummus with its mediterranean flavors, but can be eaten as a one-pot meal with some naan, pita, or crusty whole wheat bread.
The husband was pleasantly surprised with how this recipe turned out, and the next day we pureed it and used it as a dip! Serve it with some sliced red onions and cilantro on top, and you are good to go.
The Ingredients
- 1/2 tbsp olive oil
- 3/4 red onion – diced
- 1/4 red onion – thinly sliced
- 3 medium tomatoes, diced
- 4 cloves garlic
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 3 carrots, chopped
- 1/2-3/4 tsp salt
- black pepper to taste
- 1/8 tsp cayenne
- 16oz cooked le puy green lentils (you can get them pre-cooked at Trader Joe’s)
- 4 tbsp tahini paste
- 2 tbsp lemon juice
- 1 tbsp fresh cilantro, chopped
The Directions
Step 1: Heat oil in a large pan over medium high heat. Add the garlic, onion, tomatoes, cumin and coriander, and cook for a minute.
Step 2: Add the carrots, salt, pepper, and cayenne, cook until the carrots are slightly soft – about 5 minutes.
Step 3: Add the cooked lentils, tahini paste, and lemon juice. Cook, stirring, for a couple of minutes. Turn down the heat to medium and cook gently, stirring, for a few minutes more, until hot and thickened.
Step 4: Spread out the lentils on a flat platter and scatter on the sliced onion and cilantro.
This recipe is vegan and gluten free but it’s so tasty and unique – you won’t miss the meat at all. I hope you enjoy this recipe as much as we did!
Print
Total Time: 40 minutes
Yield: 4 servings
Calories per serving: 261
Fat per serving: 10.6g
Nutritional Info Per Serving: 261 Calories, 10.6g Fat (1.5g Saturated), 355.4mg Sodium, 32.5g Carbs, 11.7g Fiber, 2.6g Sugar, 12.8g Protein
Ingredients
- 1/2 tbsp olive oil
- 3/4 red onion - diced
- 1/4 red onion - thinly sliced
- 3 medium tomatoes, diced
- 4 cloves garlic
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 3 carrots, chopped
- 1/2-3/4 tsp Salt
- black pepper to taste
- 1/8 tsp cayenne
- 16oz cooked le puy green lentils (you can get them pre-cooked at Trader Joe's)
- 4 tbsp tahini paste
- 2 tbsp lemon juice
- 1 tbsp fresh cilantro, chopped
Directions
- Heat oil in a large pan over medium high heat. Add the garlic, onion, tomatoes, cumin and coriander, and cook for a minute.
- Add the carrots, salt, pepper, and cayenne, cook until the carrots are slightly soft - about 5 minutes.
- Add the cooked lentils, tahini paste, and lemon juice. Cook, stirring, for a couple of minutes. Turn down the heat to medium and cook gently, stirring, for a few minutes more, until hot and thickened.
- Spread out the lentils on a flat platter and scatter on the sliced onion and cilantro.
Notes
Adapted from Yotam Ottolenghi's Recipe
2.6http://pickyeaterblog.com/lentils-with-tahini-cumin-and-garlic/Recipe by: The Picky Eater, pickyeaterblog.com
