Lentils with tahini and crispy onions

lentils

Ingredients

• 1 3/4 c (350g) green lentils

• about 1 2/3 c sunflower oil (or other frying oil)

• 2 onions, cut in half, then thinly sliced (2 1/2 c / 300g)

• 1 1/2 tbsp cornstarch

• salt

• 1/4 c (60g) tahini

• 2 large garlic cloves, crushed

• 2 large green peppers, finely chopped

• 1/4c/60mL lemon juice (about 2 lemons)

• 2 1/2 tsp cumin

• Salt

• mounded 1/2 c (60g) sliced almonds, toasted

• 3/4 c (15g) parsley leaves, roughly chopped

• 1/4 c (60mL) olive oil

• 1/2 tsp paprika

Steps

1. Put lentils in sauce pan with 1.5L water. Set aside for an hour

2. In large sauté pan, put oil (2cm high); mix cornstarch with onions; fry in batches of 1/3, 8-14 minutes depending on heat, until really golden and crispy; drain on paper towels; sprinkle lightly with salt

3. Boil lentil, then decrease to medium-low and cook for about 15m until soft but still have a bite. Drain, rinse with cold water, drain again

4. Mix lentils with tahini, garlic, peppers, lemon juice, cumin, and 1 1/2 tsp salt; mix well and set aside for 10m.

5. When ready to serve mix half the onions most of the almonds and a third of parsley with lentils; gentle stir; top with remaining onions, almonds and parsley; drizzle olive oil and sprinkle with paprika