Farmer’s Market Bounty with Lentils by Foodie’s Chef Laura Brennan Every Monday - Foodies Markets

Name: Farmer’s Market Bounty with Lentils by Foodie’s Chef Laura Brennan Every Monday - Foodies Markets
Ingredients: u00bd bunch of Farmersu2019 Market long scallions or 2 bunches regular scallions; 1 small red onion, peeled and cut in half; 2-3 cloves garlic, large, peeled and very thinly sliced/shaved; 1-pound carrots, peeled and sliced into long diagonal 3-4-inch pieces; 1 cup/8-ounces of black (or other) lentils, rinsed & drained; 6-8 tablespoons, unsalted butter, divided; 6-8 tablespoons extra virgin olive oil, divided; u00bd teaspoon ground cumin (plus more to taste); u00bd teaspoon ground coriander seed (plus more to taste); Kosher salt & fresh ground black pepper to taste; Sauce; 1 cup plain Greek yogurt, full fat; u00bc cup plus 1 tablespoon tahini, well stirred; A few drops lemon juice; Pinch kosher salt; Crunchy garnish: u00bd cup sliced almonds, toasted

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Every Monday morning on my walk to Foodie’s Market I pass a (very) small Farmer’s market which has just finished setting up for the day - everything is lined-up, orderly and pristine and I love...

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Ingredients

u00bd bunch of Farmersu2019 Market long scallions or 2 bunches regular scallions
1 small red onion, peeled and cut in half
2-3 cloves garlic, large, peeled and very thinly sliced/shaved
1-pound carrots, peeled and sliced into long diagonal 3-4-inch pieces
1 cup/8-ounces of black (or other) lentils, rinsed & drained
6-8 tablespoons, unsalted butter, divided
6-8 tablespoons extra virgin olive oil, divided
u00bd teaspoon ground cumin (plus more to taste)
u00bd teaspoon ground coriander seed (plus more to taste)
Kosher salt & fresh ground black pepper to taste
Sauce
1 cup plain Greek yogurt, full fat
u00bc cup plus 1 tablespoon tahini, well stirred
A few drops lemon juice
Pinch kosher salt
Crunchy garnish: u00bd cup sliced almonds, toasted