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Lentils with Tahini-Yogurt Dressing Gluten-Free Recipe

Ron and Leetal add a finishing dollop of their preserved lemon harissa; if you don’t have it, you can skip it.
Servings 6
Author Ron and Leetal Arazi

Ingredients

  • 1 cup green lentils
  • 2 cloves garlic peeled
  • 1 teaspoon dried sage
  • 2-1/2 teaspoons salt
  • 6 tablespoons tahini
  • 7 tablespoons plain yogurt
  • 1 teaspoon lemon juice
  • 1 tablespoon New York Shuk Preserved Lemon Harissa (optional)
  • 1 cup cilantro leaves for garnish
  • Olive oil for garnish

Instructions

  1. In a saucepan, combine the lentils, garlic, and sage. Add water to cover by at least 3 inches, bring to a boil, add 2 teaspoons of the salt, lower the heat, and simmer until the lentils are soft but still retain their shape, 20 to 30 minutes. Drain and let cool completely.

  2. Transfer the garlic cloves to a mixing bowl and mash them. Add the tahini, yogurt, 3 tablespoons cool water, the remaining 1/2 teaspoon salt, and the lemon juice, then whisk until the dressing is thick and creamy, adding more water if needed. Gently mix in the lentils and season to taste with salt.

  3. Transfer to a serving plate, top with the harissa and cilantro, drizzle with olive oil, and serve.