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Lentils with tahini and crispy onion - adass bil tahineh w al basal ✨
I made this divine lentil recipe the other day from the cookbook Falastin by @sami_tamimi and couldn’t stop eating it. The lentils are mixed with creamy tahina, crunchy onions and flaked almonds …like most of the veggie recipes in this book you can make it as a side dish or a main. Below is the recipe as it is written in the book. We don’t have green lentils so I used our local brown lentils instead.
350 g green lentils
60 g tahini paste
2 large garlic cloves, crushed
2 large green chillies, finely chopped
60 ml lemon juice
2 1.2 tsp cumin
60 g flaked almonds, toasted
15 g parsley, roughly chopped
Salt
60 ml olive oil, to serve
½ tsp paprika
Crispy onions (300 g sliced onions tossed in 1 ½ tbs cornflour, fried in 400 ml sunflower oil)
Mix the boiled and drained lentils with the tahini paste, garlic, chillies, lemon juice, cumin and 1 ½ tsp salt. Set aside for 10 minutes. Fry the onions (8-14 mins), transfer them to kitchen paper, spread out so they don’t get soggy. When you are ready to serve the dish, mix with half the amount of crispy onions, most of the toasted almonds and a third of the parsley. Put the crispy onions, rest of the almonds and parsley on the top and serve. Drizzle olive oil on top and a sprinkle of paprika 😋