This Queen of Quick Recipe was modified from the Zahav Cookbook by Michael Solomonov and Steven Cook. I’ve made and modified many recipes from Zahav and this is one of my absolute favorites! The ingredient list may seem daunting, but this recipe is still very easy and quick to make and is packed with flavor and East meets West nutrition benefits.

What I Love About This Recipe

The green beans are low in calories and provide a good amount of plant protein and fiber. They are also considered a Low FODMAP food, which can benefits people with digestive issues.
In Traditional Chinese Medicine (TCM), green beans are known to detoxify the body and tonify yin energy. In TCM, that means that when there is an excess of yang energy (energy associated with fire, heat, movement, activity, masculinity, etc.) in the body, green beans help to expel it and bring the body to a state of a greater balance. Thus, they are great for yin and yang cooking! Check out the full nutrition info below and learn more about TCM here!
It contains a healthy amount of mushrooms (one of my favorite foods to incorporate into my recipes!)
It contains lemon and garlic, which are both known to support the immune system.
It’s a great kosher recipe to serve to guests or can be a great dish to pass for other gatherings.

East Meets West Nutrition Info for Green Beans

Chinese Nutrition

Neutral thermal effect on the body
Sweet in flavor
Detoxifies
Tonifies yin (helps harmonize imbalances of too much yang energy)

Western Nutrition

Low calorie & good source of plant protein and fiber
Good source of vitamin C, Vitamin A, manganese and
Good for heart health
Low FODMAP food (improve symptoms of digestive disorders)

Queen of Quick (Modified) – Green Beans and Mushrooms with Tahina, Lentils and Garlic Chips

Karen Propis

From Zahav Cookbook by Michael Solomonov and Steven Cook

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Prep Time 10

Cook Time 40

Course Appetizer, Main Course, Side Dish

Servings 4

Ingredients

1/4 tsp ground cinnamon
1/4 cup beluga lentils
2 shallots one chopped, one thinly sliced
1/4 cup tahina
1 pinch black pepper
1 pinch ground fenugreek (optional)
1/4 cup olive oil
4 cup green beans trimmed and cut into 1-inch pieces
1 1/2 cup button mushrooms or baby bellas quartered
1/4 cup canola oil
4 cloves garlic thinly sliced
2 tsp lemon juice
2 tbsp dill chopped fresh or sprigs for garnish

Instructions

Bring 2 cups water to a boil in medium saucepan.Add a pinch of salt, the cinnamon, and lentils. Partially cover and lower the heat to medium. Simmer until the lentils are tender but not mushy, about 17-20minutes. Drain and set aside to cool.
Combine the chopped shallot with the tahina, vinegar, black pepper, fenugreek, and pinch of salt in a food processor and puree. Be careful to not let the tahina overheat-add ice water, 1 tablespoon at a time, if the mixture gets clumpy. Season with more salt if you like. Set the tahina sauce aside.
Heat the olive oil in a large skillet over medium heat. Add the green beans and a pinch of salt and cook, stirring until the beans start to soften, about 3 minutes. Add the sliced shallot and the mushrooms to the skillet and continue cooking until the green beans are tender and lightly browned, about 10 minutes more.
Transfer to a bowl with slotted spoon, discarding any excess oil. Set aside and keep warm.
In small saucepan over high heat, combine the canola oil, garlic and lentils. Cook, stirring constantly, until the garlic begins to brown and the lentils start to swell. About 7 minutes. When the garlic and lentils are golden brown, drain them onto a plate lined with paper towels and season well with salt.
To assemble, mix the tahina with the green beans and mushrooms and spoon mixture onto a serving platter. Drizzle the lemon juice and top with the crispy garlic and lentils. Top with the dill and serve.