Asian-oriental Lentils with Sesame Paste
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, reen
- 1 liter vegetable stock for soft boiling
- 2 tablespoon butter
- 2 tablespoon olive oil and a little more to serve
- 3 cloves garlic
- 1 coriander root (s), optional
- 2 chilli pepper (s) or ¼ teaspoon chilli powder
- 1 tablespoon cumin
- 4 tomato (s)
- 4 tablespoon coriander greens
- 1 tablespoon coriander greens to serve
- 100 ml water
- 4 tablespoon sesame paste (tahini)
- 3 tablespoon lime juice
- 1 teaspoon sugar
- 1 onion (s), red
- salt
- Pepper, black
- Sesame oil, optional
Print Recipe
Pin Recipe Instructions
- Wash the lentils and cook in the vegetable stock until soft. This takes about 30 minutes. Drain and set aside.
- In the meantime, prepare the remaining ingredients: peel and roughly chop the garlic, wash and roughly chop the chili peppers and coriander root. Crush with ½ teaspoon salt in a mortar. Grind the cumin. Peel and cut tomatoes into small cubes. Chop the coriander greens, set aside 1 tablespoon to serve. Squeeze the limes. Take sesame oil from the refrigerator to warm up. Cut the red onion into very thin slices.
- Heat the butter and oil in a large pan over medium heat. Once the butter has melted, add the mashed garlic mixture and cumin and sauté for about a minute. Now add the drained lentils, tomatoes and 4 tablespoons of coriander greens and simmer for about 5 minutes over low heat.
- Add about 100 ml of water, sesame paste, sugar, salt and freshly ground black pepper and simmer until the mixture is a little thick. Possibly add more water. Stir in lime juice and season to taste with salt, pepper, sugar and possibly chili powder.
- Spread the lentils on a flat plate. Garnish with onion slices and the remaining coriander leaves. Drizzle with a little sesame oil (olive oil is also possible) and serve with fresh bread.
- The dish can also be served with a side dish of meat (duck breast is very tasty), making it a light main course.
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