In preparation for my Meatless Monday recipe, I made this vegetarian lentil tahini curry for dinner last night. It was lovely, and a different and nice way to use tahini. I adapted the recipe from The Graceful Kitchen.
The quantities here serve 2. It’s ready in 50 minutes or so.
- 1 cup of dry green or brown lentils, picked and rinsed
- Salt (I use Himalayan salt)
- ¼ cup of tahini (I used whole tahini)
- 2 tablespoons of soy sauce (I use the low sodium one)
- 1 tablespoon of olive oil
- 1 red bell pepper, deseeded and thinly sliced
- ½ medium onion, peeled and thinly sliced
- 1 garlic clove, peeled and crushed
- 1 tablespoon of curry powder
- ½ tablespoon of ground cumin
- ½ teaspoon of ground cinnamon
- ¼ teaspoon of crushed cayenne pepper
Cook the lentils in boiling salted water until cooked and tender, 25 minutes or so. Drain, and reserve.
In a bowl, mix the tahini, soy sauce and 1 cup of water, until smooth. Reserve.
In a cooking pot over medium-high heat, add the olive oil, bell pepper, onion, garlic, and cook stirring often until the onion is soft and translucent. Stir in the curry powder, ground cumin, ground cinnamon and crushed cayenne pepper, and cook 1 minute more. Add the cooked lentils and the tahini-soy mixture, stirring well to combine. Season with salt to taste. Cook uncovered for about 5 minutes (stirring occasionally), until the sauce is slightly thicker and the lentils are hot through, and serve.
I served this lentil tahini curry with brown rice.