Masabacha Green Lentil Curry Recipe

Name: Masabacha Green Lentil Curry
Prep time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 tbsp Extra-virgin olive oil; 1 Finely diced tiny onion; 1 ½ tsp Minced garlic; ⅔ cup Washed green lentils; ⅔ cup Washed red lentils; 2 cups Low-sodium no-chicken or chicken broth; 1-2 cups Water, divided; 1 ½ tsp Curry powder; 1 Medium carrot, roughly shredded; ¼ tsp Kosher salt; ¼ tsp Ground pepper; 1 cup Arugula, thinly sliced; 2 tbsp Red onion, finely chopped; 1 sliced Jalapeno pepper; ⅔ cup Tahini; 1 ½ tsp Minced garlic; ½ cup of Icy water; ¼ cup Lemon juice; ¼ tsp Kosher salt

May 26, 2022

Masabacha Green Lentil Curry

Rated 5.0 stars by 1 users

Servings

Prep Time

50 minutes

Calories

402

Masabacha is a thick stew made with green lentils, tahini, water, garlic, and lemon juice. The real star of this dish is the silky whipped tahini sauce, which is light and spreadable. This Masabacha Green Lentil Curry is perfect for breakfast, lunch, or dinner.

It is hearty and filling, yet healthy and low in calories. This dish is perfect for those on a weight loss journey or simply looking to eat healthier. Serve with warm pita bread and vegetables for dipping. Enjoy!

Author

Kitchen Science

Ingredients

3 tbsp Extra-virgin olive oil
1 Finely diced tiny onion
1 ½ tsp Minced garlic
⅔ cup Washed green lentils
⅔ cup Washed red lentils
2 cups Low-sodium no-chicken or chicken broth
1-2 cups Water, divided
1 ½ tsp Curry powder
1 Medium carrot, roughly shredded
¼ tsp Kosher salt
¼ tsp Ground pepper
1 cup Arugula, thinly sliced
2 tbsp Red onion, finely chopped
1 sliced Jalapeno pepper

Tahini Sauce:

⅔ cup Tahini
1 ½ tsp Minced garlic
½ cup of Icy water
¼ cup Lemon juice
¼ tsp Kosher salt

Directions

Over medium heat, heat the oil in a medium saucepan. Cook, occasionally stirring, for 5 to 8 minutes or until the onion is soft and transparent. Cook for 1 minute while stirring. Combine green and red lentils, broth, 1 cup of water, and curry powder in a large mixing bowl. On high heat, bring to a boil. Cook for 15 minutes on low heat, maintaining a simmer.
Cook, stirring regularly, and add water, 2 tablespoons at a time if necessary, until the green lentils are soft and the red lentils have broken down, another 20 to 25 minutes. Stir in the salt and pepper after removing the pan from the heat. Cover.
Mix tahini sauce and garlic in a small food processor to make the tahini sauce. Slowly add ice water to the motor while it is running. For about 1 minute, process the tahini until light and fluffy. Process until smooth, about 30 seconds, with the lemon juice and salt.
Dollop 2 tablespoons of tahini sauce on each plate after dividing the lentil mixture among 4 plates. Serve the lentils topped with arugula, red onion, and jalapeno. If desired, top with additional tahini sauce.

Recipe Note

Tahini sauce can be stored in the refrigerator for up to 3 days.