1 C black lentils
1-1/2 C water or stock
1/2 t salt
Your choice of spices or flavorings (garlic never hurts)
Green vegetables (see below for suggestions)
Pressure cook lentils for 10 minutes with a 10-minute natural pressure release.
When the beans are done, stir in some additional green vegetables and steam with the beans — spinach, peas, cooked broccoli, cooked green beans are good choices.
In the meantime, make the toppings:
2-3 onions, sliced thinly
1 C sliced carrots
1 C chopped cabbage (optional)
1 T butter or oil
1 t salt
Saute the veggies slowly with some salt until they are soft and slightly browned. The slower the better, as it brings out the natural sweetness. When they are done, stir in a couple of spoonfuls of balsamic vinegar and let it reduce.
Combine one part yogurt (not Greek) with one part tahini and some lemon juice to taste. Stir until smooth.
To serve, put the black lentils and greens on the bottom, the caramelized veggies in the middle, and the sauce on top. Garnish with sesame seeds.