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For the Lentils:
1 cup of red lentils
2 cups of prepared vegetable broth
1 Tbsp Spirits & Spice Harissa Extra Virgin Olive Oil
1 tsp Spirits & Spice Casablanca Blend
1 tsp Spirits & Spice Garlic Pepper
Kosher Salt to taste
For the Onion topping:
3 Tbsp. Spirits & Spice Harissa Extra Virgin Olive Oil
2 medium yellow onions, sliced thinly
¼ tsp granulated sugar
1 Tbsp Spirits & Spice North African Blend
For Tahini Sauce:
1 ½ Tbsp prepared tahini
1 tsp Spirits & Spice Calamansi Balsamic
Kosher salt to taste
1 tsp Spirits & Spice Garlic Pepper
For Garnish:
½ cup fresh parsley leaves
In a medium saucepan, bring the lentils and the vegetable broth to a boil, then reduce heat and simmer for 10 minutes. There should be no liquid left when the lentils are done. If they are still liquidy, cook them longer. If they need a bit more liquid, add a tsp of water at a time. Add the Olive Oil, and spices, stir, and set aside.
For the topping, in a cast-iron skillet sauté the onions and spices (but not the parsley leaves) in the Harissa Extra Virgin Olive Oil. Add the sugar at the end to finish caramelizing the onions. Remove from heat.
For the Tahini Sauce, combine all ingredients.
Serve in bowls, with lentils as a base, topped with onion mixture, and drizzle the Tahini Sauce. Garnish with parsley leaves and serve.
From the kitchen of Kim Weiss, owner of Spirits & Spice
