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Culinary Insights
Many individuals don’t consider lentils to be a “treat,” but when prepared in this manner—with sautéed onions and a touch of vegetable broth instead of just boiling them in water, and then blended with a creamy tahini sauce—they transform into a comforting dish. The addition of crispy, pan-fried garlic on top provides a delightful crunch that perfectly complements the meal. Each time I savor this recipe, I’m amazed that I’m enjoying a dish made from lentils, sesame paste, and garlic—three incredibly wholesome ingredients!
Technique tips: 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.
As you whisk the tahini sauce, it may thicken initially, but continue whisking and incorporate water gradually, and it will eventually achieve a smooth, creamy texture.
If you possess a mandoline, take advantage of it to create thin slices of garlic, ensuring uniformity for even frying. Larger garlic cloves are more manageable for slicing thinly. Begin by placing the garlic and oil in a cold skillet rather than a hot one. This method helps avoid the garlic burning too fast and cooking inconsistently.
Swap options: 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 on hand, feel free to leave them out. Alternatively, you can mix in an additional 1/4 teaspoon of ground cumin and 1/4 teaspoon of ground coriander into the Lemon Tahini Sauce for added flavor, if you wish.
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