Creamy Tahini Lentils with Roasted Sides
Ingredients
- 1 large diced onion
- 1 tablespoon olive oil or vegetable broth
- 3 large minced garlic cloves
- 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
- 1.5 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 the diced onion in olive oil or broth until translucent, about 5 minutes.
Add the minced garlic and cook for 30 seconds more.
Add the oregano, thyme, rosemary, garlic powder, and onion powder, then cook for one more minute.
Add the tomato paste, lentils, and vegetable broth, then simmer for about 15 minutes or until lentils are just cooked.
Mix in the tahini, Dijon mustard, and red wine vinegar, then simmer for another 2 minutes.
Add salt and black pepper to taste.
