Spicy Harissa Lentils With Lemon Tahini And Sweet Onions Recipe

Name: Spicy Harissa Lentils With Lemon Tahini And Sweet Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lentils; 1 cup (220 g) red lentils (no soaking required); 2 cups plus 2 tablespoons (510 ml) homemade or quality store-bought unsalted vegetable broth; 1 tablespoon olive oil; 1 teaspoon harissa paste, plus more to taste; 1 pinch fine sea salt, plus more to taste; 1 pinch freshly ground black pepper, plus more to taste; Topping & Tahini Sauce; 1 splash olive oil; 2 medium onions, cut in half and thinly sliced; 1/4 teaspoon granulated sugar; 1 pinch coarsely ground black pepper, plus more to taste; 12 fresh flat-leaf parsley leaves, roughly chopped; 3 tablespoons tablespoons olive oil; 2 large cloves garlic, crushed; 1 1/2 tablespoons light tahini; 1 teaspoon freshly squeezed lemon juice (up to 2 teaspoons, to taste); 1 pinch fine sea salt, plus more to taste; 1 pinch finely ground black pepper, plus more to taste

Servings: persons

Lentils
1 cup (220 g) red lentils (no soaking required)
2 cups plus 2 tablespoons (510 ml) homemade or quality store-bought unsalted vegetable broth
1 tablespoon olive oil
1 teaspoon harissa paste, plus more to taste
1 pinch fine sea salt, plus more to taste
1 pinch freshly ground black pepper, plus more to taste
Topping & Tahini Sauce
1 splash olive oil
2 medium onions, cut in half and thinly sliced
1/4 teaspoon granulated sugar
1 pinch coarsely ground black pepper, plus more to taste
12 fresh flat-leaf parsley leaves, roughly chopped
3 tablespoons tablespoons olive oil
2 large cloves garlic, crushed
1 1/2 tablespoons light tahini
1 teaspoon freshly squeezed lemon juice (up to 2 teaspoons, to taste)
1 pinch fine sea salt, plus more to taste
1 pinch finely ground black pepper, plus more to taste

1
For the lentils, in a medium saucepan, bring the lentils and broth to a boil then lower the heat and simmer, adding more water if necessary, for 8 minutes or until tender (or follow the package instructions). There should be almost no cooking liquid left when the lentils are done. Add the olive oil and harissa, stir, and season to taste with salt, finely ground pepper, and additional harissa.
2
For the topping, in a medium, heavy pan, heat a splash of olive oil over medium-high heat and cook the onions, stirring occasionally, for about 12 minutes or until golden brown and soft. Add the sugar, stir, and caramelize the onions for 1 minute.
3
For the tahini sauce, heat the olive oil and garlic in a small saucepan over medium heat for about 2 minutes or until the garlic is golden. Transfer to a medium bowl and let cool for 2 minutes. Add the tahini and 1 teaspoon of the lemon juice and whisk until combined then season to taste with salt, finely ground pepper, and additional lemon juice.
4
Divide the lentils among bowls and drizzle with the tahini sauce and a little harissa. Sprinkle with coarsely ground pepper and parsley and serve.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Lentils, 1 cup (220 g) red lentils (no soaking required), 2 cups plus 2 tablespoons (510 ml) homemade or quality store-bought unsalted vegetable broth, 1 tablespoon olive oil, and more.

Yes, Spicy Harissa Lentils With Lemon Tahini And Sweet Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Harissa Lentils With Lemon Tahini And Sweet Onions

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