Lentils and Rice with Tahini-Onion Sauce

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Lentils and Rice with Tahini-Onion Sauce

Written by Cassie Young

Saturday, February 16 2008

I recently picked up a cookbook called The Arab Table by May Bsisu. Of the many intriguing recipes found in this book, the one that first caught my eye was a tahini and caramelized onion sauce. I love caramelized onions and I love tahini. But what to do with this sauce? One of May Bsisu's recommendations is to serve it over warm lentils and rice. How perfect.

Going with the lentil and rice idea, I simply cooked up a pot of brown basmati rice then mixed in whole red lentils that I had previously cooked, and sprinkled in a little ground cumin. The mixture was served over a bed of steamed kale and topped off with a generous serving of Tahini-Onion Sauce. Such a wonderfully simple and nourishing meal. And that sauce... so good I could eat it by the spoonful!

A little note: May Bsisu's book includes a recipe for Warm Lentils and Rice on page 172. She adds caramelized onions to the mix. I have left onions out of my lentils and rice as I was planning to top it with the Tahini-Onion Sauce and hubby doesn't love onions quite as much as I do.

Tahini-Onion Sauce

For this recipe, I've taken inspiration from May Bsisu's Tahini-Onion Sauce and added caramelized onions to my own basic tahini dressing. May Bsisu's recipe can be found on page 33 of The Arab Table.

2 tablespoons tahini

2 tablespoons lemon juice

2 tablespoons water

2-3 teaspoons of olive oil

caramelized onions (as much as you'd like)

In a small bowl, whisk together tahini, lemon juice, water and olive oil. Add more liquid, if needed, to thin to desired consistency. Mix in as much caramelized onion as you'd like. Season with salt to taste.

Serve Tahini-Onion Sauce over a bowlful of lentils and rice spiced anyway you like. The sauce is also fantastic spooned over roasted root vegetables.

Yields approximately 1/2 cup.

Related Recipes:

This meal is part of my February 11-17 Meal Plan. Follow the link to see the entire plan along with a grocery list.

Courtney said:

Sounds like a superb meal--I hope you all enjoyed it!

February 16, 2008

Lucy said:

You know Cassie, I cannot wait to try this - caramelised onions AND tahini...unbelievably delectable. Thanks (the book sounds great, too).

February 17, 2008 | website

kathryn said:

Oh my. I just knew this was going to be a good recipe. Caramelised onions AND tahini and lemon juice. If I didn't have a stir fry already planned and half the vegetables chopped, this would be dinner tonight.

Thanks so much for this one Cassie. I shall be trying very, VERY soon.

February 19, 2008 | website

Sophie said:

Ooooh, that sounds really tasty!

I bet it would be good on thick toasted bread with some spinach too

February 20, 2008 | website

CassieYoung said:

Thanks for the comments. I hope you all enjoy the sauce! The tahini and caramelized onions really are fantastic combination. Loved it. And Lucy, that book is full of fantastic sounding recipes!

February 20, 2008 | website

Judith said:

That looks great! I just came across this cookbook at the library today when I was looking for Claudia Roden's book, though this one's also on my to-check-out list. My last experience with tahini was so-so but I *love* caramelized onions so I'll have to give it a shot.

March 05, 2008 | website

CassieYoung said:

Hello Judith, I hope you enjoy the recipe!

March 07, 2008 | website

Spence said:

tahini
wow, i must try that. I've just made this recipe (without the tahini) from memory, mujadara is jewish hand me down from my grandma I was trying to remember. If you like this, pick up a Jewish cook book...full of the good stuff!Unfortunately didn't blacken the onions enough but hay, it's good revision food.
Enjoy!

April 03, 2008