Queen of Quick (Modified) - Green Beans and Mushrooms with Tahina, Lentils and Garlic Chips
From Zahav Cookbook by Michael Solomonov and Steven Cook
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.
Notes
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