A tahini-yogurt dressing lends creamy lusciousness to everyday lentils. This recipe is part of a Spring Feast we created for GFF magazine.
 

SERVES 6

1 cup green lentils

2 cloves garlic

1 teaspoon dry sage

2 teaspoons salt/to taste

6 tablespoons tahini

7 tablespoons plain yogurt

6 tablespoons cold water

1 teaspoon Preserved Lemon Pate

1 tablespoon New York Shuk Preserved Lemon Harissa

Chopped parsley, cilantro, or both, for garnish

Olive oil, for garnish

In a medium pot, combine the lentils, garlic, and sage. Cover with enough water that there is at least 3 inch of water above the lentils, bring to a boil, add 2 teaspoons salt, then simmer until the lentils are soft but still retain their shape, 20 to 30 minutes. Strain and let cool completely. Remove the garlic clove, place it in a mixing bowl, and mash it.

Add to the bowl the tahini, yogurt, cold water and the preserved lemon paste then whisk until the dressing is thick and creamy, adding a little more water if necessary. Gently mix in the lentils, season with more salt, if desired.

Transfer to a serving plate, add a dollop harissa, top with the chopped herbs, drizzle with olive oil, and serve.

Photo: Christine Han