This is a bit of a staple dish at our house as it’s really comforting and creamy! I’ve only recently discovered that tahini is a bit of a miracle sauce maker, and totally gives you that creaminess whilst also being vegan. Also a member of the Co-op gym recently told me they’ve been given a kilo of tahini so here’s one way to start chipping away at it….
For the main dish:
- 1 onion
- 2 cloves garlic
- 1 tsp sumac
- 1 tsp cumin
- 1 tsp pomegranate molasses (or any other sneaky bit of sweetness)
- Salt and pepper
- 2 tsp vegetable bouillon
- Zest and juice of one lemon
- 2 cups of green lentils
- Tahini (to taste)
For the topping:
- 3 leeks
- 2 cups of mushrooms (whatever you can get)
- Chilli flakes
Main dish:
- Fry the onion, garlic, cumin, sumac until golden
- Add the lentils, stir for a few minutes whilst they soak up all the flavours
- Stir in the bouillon, lemon zest and juice, and add a cup of water
- Bring to the boil and then allow to simmer until the green lentils are cooked
- Mix in the tahini until its creaminess is to your liking
- Season with salt and pepper
Topping:
- Whilst the lentils are cooking, fry the leeks (in rounds) in olive oil and chilli flakes until they’ve softened
- Add in the mushrooms and cook until they’ve reduced in size
- Season with salt and pepper
- Serve on top of the lentil dish!