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Lentil Salad with Tahini, Almonds and Pomegranate Molasses
Made with creamy tahini, toasted almonds and sweet-and-sour pomegranate molasses, this lentil salad boasts layers of complex flavor. Spice cabinet staples like smoked paprika or cumin work beautifully to enhance the earthiness of the lentils. If you have baharat in your pantry, by all means, use it instead. This blend of warm and savory spices, popular in Middle Eastern cooking, usually includes cardamom, coriander, cloves and cumin; you’ll find baharat in many supermarkets. We dress the salad while still warm and let it stand so the lentils absorb the seasonings.
4
Servings
1 hour
15 minutes active
Ingredients
-
¼
cup extra-virgin olive oil
-
½
medium yellow onion OR 2 medium shallots, halved and thinly sliced
Directions
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01In a large saucepan over medium-high, heat the oil until shimmering. Add the onion and cook, stirring often, until browned at the edges, about 3 minutes. Add the almonds and a pinch each of salt and pepper, then cook, stirring often, until the almonds are lightly browned, about 2 minutes. Add the paprika and cook, stirring, until fragrant, about 30 seconds. Using a slotted spoon, transfer the onion-almond mixture to a paper towel–lined plate. Pour the spiced oil into a medium bowl; set aside.
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September 17, 2023
Delicious! But...
This recipe was fantastic! The flavors, the textures...but the reason for only 4 stars was it didn't LOOK quite as appealing. I will happily make this again, but I will be selective who I make this for as it is not as pretty as the picture you have provided. I am open to suggestions to improve its appearance!
September 16, 2023
Flavor miss
I made some mistakes; my lentils were a bit crunchy and that did not help matters, but we did not enjoy the flavors enough for a second attempt. I made the oil sauce as directed, and used it all as instructed but it was way too much for the amount of lentils. It looked like a runny sloppy mess, not like the picture. I pressure-cooked more lentils to try and salvage it, but it just didn't hit the mark. I think it was too much tahini and maybe a grain (quinoa) would be better? The lentils didn't blend with the oil sauce. It was a heavy, stodgy flavor; even the pomegranate molasses didn't brighten it up. I will not try this one again, but maybe a different palette would like it. I have tried many good recipes on Milkstreet; they can't all be *****
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