This recipe transforms simple lentils into a decadent comfort food with a creamy tahini sauce and crispy pan-fried garlic.
Most people don't think of lentils as being 'indulgent,' but cooking them this way — with sautéed onions and in a modest amount of vegetable broth instead of simply in a large pot of water, plus creamifying them with a tahini sauce — truly makes them taste like comfort food. And the crispy pan-fried garlic on top adds the perfect contrasting crunch.
Every time I eat this recipe, I'm shocked that I'm essentially eating lentils, sesame seed paste and garlic — three highly nourishing foods!Try to seek out an aged balsamic vinegar, which will add a more complex sweet-savoriness to the final dish than a standard balsamic vinegar, which is mostly just sour. When whisking the tahini sauce, it might stiffen at first, but keep whisking and adding water, and it'll gradually turn into a whipped creamy sauce consistency. If you have a mandoline, use it to thinly slice the garlic, as even slices will fry evenly. Fat garlic cloves are easier to thinly slice. Add the garlic and oil to a cold skillet instead of a preheated skillet. This prevents the garlic from burning quickly and cooking unevenly.This recipe also works great with black beluga lentils. If you can only find green or brown lentils, those also work, but they will have a softer, slightly mushy texture. If you don't have whole cumin and coriander seeds, you can simply omit them. If desired, stir an extra 1/4 teaspoon of ground cumin plus 1/4 teaspoon ground coriander into the Lemon Tahini Sauce
Lentils Tahini Garlic Recipe Vegan
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