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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
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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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