Creamy Tahini Lentil Stew
Ingredients
- 1 tablespoon olive oil or broth
- 1 large onion, diced
- 3 large garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon tomato paste
- 1-1/2 cups dry green or brown lentils
- 4 cups vegetable broth
- 1 tablespoon tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
Preparation
Sauté 1 large diced onion in 1 tablespoon olive oil or broth until translucent, about 5 minutes.
Add 3 large minced garlic cloves and cook for 30 seconds more.
Add 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and cook for one more minute.
Add 1 tablespoon tomato paste, 1-1/2 cups dry green or brown lentils, 4 cups vegetable broth and simmer for about 15 minutes, or until lentils are just cooked.
Mix in 1 tablespoon tahini, 1 tablespoon Dijon mustard, 1 tablespoon red wine vinegar and simmer for another 2 minutes.
Add salt and black pepper to taste.
