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Cook Lentils: Rinse lentils well. In a pot, combine lentils and 3 ½ cups water. Bring to a boil, then simmer for 25-30 minutes until lentils are tender but not mushy. Drain and let cool slightly.
Toast Seeds: In a dry pan, toast cumin and fennel seeds over medium heat until fragrant (about 1-2 minutes). Crush them lightly with a mortar and pestle or spice grinder.
Prepare Aromatics: Roughly chop garlic and shallots. In a pan, heat 2 tbsp olive oil over medium heat and sauté garlic and shallots until soft and golden.
Blend: In a food processor or blender, add cooked lentils, sautéed garlic & shallots, toasted seeds, lemon juice, salt, pepper, tahini, and 2 tbsp olive oil. Blend until smooth and creamy. Add water as needed to adjust consistency.
Taste & Adjust: Adjust salt, lemon, and pepper to your preference.
Serve: Transfer to a bowl, drizzle with olive oil, and garnish with fresh parsley.
Serving & Storage Tips
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