Creamy Tahini Lentils with Crispy Potatoes
Ingredients
- 1 large diced onion
- 1 tbsp olive oil or broth
- 3 large minced garlic cloves
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp tomato paste
- 1-1/2 cups dry green or brown lentils
- 4 cups veggie broth
- 1 tbsp tahini
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- salt and black pepper to taste
Preparation
Saute 1 large diced onion in 1 tbsp olive oil or broth until translucent, about 5 minutes.
Add 3 large minced garlic cloves and cook 30 seconds more.
Add 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp garlic powder, 1/2 tsp onion powder. Cook one more minute.
Add 1 tbsp tomato paste, 1-1/2 cups dry green or brown lentils, 4 cups veggie broth and simmer about 15 minutes, or until lentils are just cooked.
Mix in 1 tbsp tahini, 1 tbsp Dijon mustard, 1 tbsp red wine vinegar. Simmer another 2 minutes.
Add salt and black pepper to taste.