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Ingredients

• 1/2 pound lentils
• 1 bay leaf
• 1 large plum tomato, seeded and diced
• 1/4 cup flat leaf parsely, chopped
• 2-3 tablespoons extra virgin olive oil (EVOO)
• Juice of 1/2 lemon
• A splash of red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon allspice
• 1/4 teaspoon ground coriander
• 1/2 teaspoon paprika
• Salt and pepper
• 3 tablespoons prepared tahini sauce (optional) or 2 tablespoons tahini paste, thinned with a splash of water (optional)

Description

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