Lentils with Pomegranate Molasses & Whipped Lemon Tahini | Meera Sodha Recipe

Welcome back to my channel! Today, we're diving into a truly sensational recipe – one that's not only vegan and whole food plant-based, but also packed with flavour and texture. This recipe, originally featured in The Guardian and penned by the incredible Meera Sodha, which was voted as Ottolenghi's favourite recipe of 2024!

We're talking about Lentils with Pomegranate Molasses & Whipped Lemon Tahini. It's a delightful dance of sweet, sour, creamy, and earthy – trust me, you're going to LOVE this. Let's get cooking!

GUARDIAN ARTICLE
https://www.theguardian.com/food/arti...

OTTOLENGHI ARTICLE - TOP RECIPES of 2024
https://ottolenghi.substack.com/p/hap...

INGREDIENTS
1 cup (200g) green or brown lentils (I used red lentils)
1x medium onion (finely chopped)
4x cloves garlic (grated/ chopped)
3x celery stalks (chopped)
2 tsp ground cumin
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp turmeric powder
½ tsp ground cardamom
1 tsp aleppo chillies (or any chilli of your choice)
4 cups (950ml) vegetable broth (or water)
¼ cup (60ml) pomegranate molasses
1/2 cup (30g) flat leafed parsley (chopped)
2 tbsp lemon juice
1 tbsp olive oil (optional)

WHIPPED LEMON TAHINI
½ cup (120g tahini
¼ cup (60ml) cold water
2 tbsp lemon juice
1 clove garlic (grated)

ADDITIONAL TOPPINGS
Fresh parsley, chopped
Extra pomegranate seeds (optional, for garnish)
Toasted pumpkin seeds (or other nuts/seeds)

METHOD
1. Chop up all your veg and herbs, then place into side bowls.
2. Put a large saucepan onto a medium heat and add your lemon juice and molasses. When hot, add the onions & chopped garlic cloves. Stir to mix, then cook, stirring occasionally, for 25 minutes, until golden, reduced and brown.
3. Now add your chopped celery
4. While the onions are cooking, wash the lentils and put to one side.
5. Put two tablespoons of oil in a wide frying or saute pan for which you have a lid, and put it on a medium heat. When the oil is hot, add the celery, cook, stirring, for five minutes, then stir in the spices.
6. Add the lentils, a teaspoon and three-quarters of salt and a litre of water, pop on the lid and cook for 30 minutes, until the lentils are cooked, then stir in the pomegranate molasses, aleppo pepper, parsley and all the onions and oil still left in the other pan (save the onions in the bowl to finish the dish).
7. To make the whipped tahini, use a small blender or stick blender to blitz the tahini, the reserved cooked whole garlic cloves, lemon juice and 100ml water until thick and mousse-like.
8. To serve, divide the lentil mixture between four bowls, spoon a dollop of tahini in the centre of each bowl and dent it with the back of a spoon. Put a quarter of the onions from the bowl in the centre of each pool of tahini, then drizzle with more extra-virgin olive oil. Sprinkle a big pinch of aleppo pepper over each bowl, then serve.

HIBBY's HELPFUL TIPS
Lentil Choice: Puy lentils hold their shape beautifully, but brown or green lentils work just as well.
Tahini Consistency: Don't be afraid to add more water to the tahini if it gets too thick. You want a smooth, pourable consistency.
Flavour Boost: A squeeze of fresh lemon juice over the finished dish just before serving brightens the flavours even more.
Make Ahead: The lentils and tahini can be made ahead of time and stored separately in the refrigerator. Reheat the lentils gently before assembling the dish.
Spice Level: Feel free to adjust the amount of spices to your liking.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Don't forget to like, subscribe, and hit that notification bell so you never miss a new video. Until next time, happy cooking!

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Enjoy, Yours Truly, James
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​‪@meerasodha1846‬ ‪@Ottolenghi‬ ‪@theGuardian‬​