Name: Creamy Lemon Tahini Lentils Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup dry brown or green lentils, rinsed; 2.5 cups vegetable broth; 1 tablespoon olive oil; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 0.25 cup tahini (sesame paste); 2 tablespoons fresh lemon juice; 2 cups fresh baby spinach; Salt and freshly ground black pepper to taste

Heat the olive oil in a medium saucepan over medium heat. Add the chopped yellow onion and cook for 5 minutes, stirring occasionally, until it becomes soft and translucent.

Stir in the minced garlic and ground cumin, cooking for about 30 seconds until highly fragrant. Be careful not to burn the garlic, adjusting the heat down if necessary.

Add the rinsed lentils and vegetable broth to the saucepan, bringing the mixture to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 to 20 minutes until the lentils are tender but not mushy.

In a small bowl, whisk together the tahini, fresh lemon juice, and 2 tablespoons of warm water until a smooth, pale sauce forms. If the mixture seizes or is too thick, whisk in an extra tablespoon of water.

Remove the saucepan from the heat, then gently stir in the tahini sauce and fresh baby spinach until the greens wilt from the residual heat. Season generously with salt and black pepper to taste, then serve immediately garnished with a sprinkle of cumin or fresh herbs.