Lentil & Tahini Dip
A tahini-yogurt dressing lends creamy lusciousness to everyday lentils. This recipe is part of a Spring Feast we created for GFF magazine.
1 cup green lentils
2 cloves garlic
1 teaspoon dry sage
21/2 teaspoons salt
6 tablespoons tahini
7 tablespoons plain yogurt
6 tablespoons cold water
1 teaspoon lemon juice
1 tablespoon New York Shuk Preserved Lemon Harissa
Chopped parsley, cilantro, or both, for garnish
Olive oil, for garnish
In a medium pot, combine the lentils, garlic, and sage. Cover with enough water that there is at least 3 inch of water above the lentils, bring to a boil, add 2 teaspoons salt, then simmer until the lentils are soft but still retain their shape, 20 to 30 minutes. Strain and let cool completely. Remove the garlic clove, place it in a mixing bowl, and mash it.
Add to the bowl the tahini, yogurt, cold water, the remaining 1/2 teaspoon salt, and the lemon juice, then whisk until the dressing is thick and creamy, adding a little more water if necessary. Gently mix in the lentils, season with more salt, if desired.
Transfer to a serving plate, add a dollop harissa, top with the chopped herbs, drizzle with olive oil, and serve.
Photo: Christine Han