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Karen Propis

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

From Zahav Cookbook by Michael Solomonov and Steven Cook
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4
Course: Appetizer, Main Course, Side Dish
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a bowl with slotted spoon, discarding any excess oil. Set aside and keep warm.
  5. 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.
  6. 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.

Notes

Queen of QuickTM
Queen of Quick CookingTM