IN PROGRESS

INGREDIENTS: 1/2 cup black lentils 3 + 1/2 cup water 3 pieces garlic 2 shallots 2 + 2 tbsp olive oil 1/2 tsp cumin seeds 1/2 tsp fennel seeds 2 tbsp lemon juice 1/2 tsp salt pepper to taste 1/2 cup tahini few sprigs parsley

DIRECTIONS: 1. Add the black lentils to a small saucepan along with about 3 cups of water. Bring to a boil, then cover and simmer on medium low for 25mins 2. Crush, peel, and roughly chop the garlic. Peel and slice down the shallots 3. Heat up a sauté pan to medium heat. Add 2 tbsp of olive oil followed by the garlic and shallots. Fry for 2-3mins. Add the cumin seeds and fennel seeds, then cook for another 30 seconds. Set the pan aside 4. Drain the remaining liquid from the black lentils and transfer to a food processor. Add the sautéed garlic and shallots. Add 1/2 cup water, lemon juice, salt, and pepper to taste. Blend for about 2mins. Add the tahini, then blend again for about 1min 5. Plate the dip and garnish with salt, pepper, chopped parsley, and olive oil to serve