John Myers
Ingredients for 4 servings:
- 250 g lentils, green
- 1 liter vegetable broth for softening
- 2 tbsp butter
- 2 tbsp olive oil and a little more for serving
- 3 cloves garlic
- 1 coriander root(s), optional
- 2 chili peppers or ¼ tsp chili powder
- 1 tbsp cumin
- 4 tomatoes
- 4 tbsp coriander leaves
- 1 tbsp coriander leaves for garnishing
- 100 ml water
- 4 tbsp sesame paste (tahini)
- 3 tbsp lime juice
- 1 tsp sugar
- 1 onion(s), red
- Salt
- pepper, black
- Sesame oil, optional
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes
Snack or starter, very versatile
Wash the lentils and cook in the vegetable stock until soft. This takes about 30 minutes. Drain and set aside. In the meantime, prepare the remaining ingredients: Peel and roughly chop the garlic, wash and roughly chop the chili peppers and coriander root. Crush in a mortar with ½ teaspoon of salt. Grind the cumin. Cut the tomatoes (peel if necessary) into small cubes. Chop the coriander, setting aside 1 tablespoon for serving. Squeeze the limes. Remove the sesame oil from the refrigerator to warm up. Slice the red onion very thinly. Heat the butter and oil in a large pan over medium heat. Once the butter has melted, add the pounded garlic mixture and cumin and sauté for about a minute. Now add the drained lentils, tomatoes, and 4 tablespoons of coriander and sauté over low heat for about 5 minutes. Add approximately 100 ml of water, sesame paste, sugar, salt, and freshly ground black pepper and simmer until the mixture thickens slightly. Add more water if necessary. Stir in lime juice and season to taste with salt, pepper, sugar, and chili powder, if desired. Spread the lentils on a flat plate. Garnish with onion slices and the remaining cilantro. Drizzle with a little sesame oil (olive oil also works) and serve with fresh bread. This dish can also be served with a meat side dish (duck breast is delicious) to create a light main course.
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