RISHTAH B'TAHINEH: Egg Noodles with Lentils and Sesame Butter

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A satisfying everyday recipe from A Fistful of Lentils. Made with whole wheat

noodles, this a good vegetarian main dish.

RISHTAH B'TAHINEH: Egg Noodles with Lentils and Sesame " Butter "

Serves 4

1 cup dried brown lentils

2 Tbs. olive oil

1-1/2 cups coarsely chopped yellow onions

1-1/4 cups plus 5 Tbs. cold water

Salt and freshly ground pepper to taste

2 cups dry wide egg noodles

2 Tbs. unsalted butter

1/4 cup tahineh (sesame paste) (not prepared tahineh " salad " )

1 Tbs. sesame seeds

Submerge the lentils in a medium-size bowl filled with cold water. Pick out

small rocks and skim off any dirt and old shells that float to the surface.

Drain.

Place the drained lentils in a medium-size saucepan. Add 1-1/4 cups of water and

season with salt and pepper. Cook covered over low heat until tender, 20 to 30

minutes. Stir every 5 minutes. Remove from the heat and let cool in the

saucepan.

While lentils are cooking, heat water for noodles and cook according to package

directions, drain, transfer to a bowl and toss with Tbs. of butter. Cover bowl

with a plate or lid to keep warm.

 

At the same time, heat the olive oil in a large skillet over medium heat and

cook the onions, stirring, until browned, about 15 minutes. Set aside.

Add the remaining butter, the remaining 5 Tbs. cold water, browned onions and

tahini to the cooked lentils. Mix well and heat through over medium low heat,

about 5 minutes, covered.

Place the lentil mixture and the cooked noodles in a glass or ceramic serving

bowl and toss together. Sprinkle with sesame seeds.

 

 

 

 

 

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