By David Cohen

Summer is nearly over but the beans keep coming and while this dish takes a bit of prep, it’s one of my new favorites. The cumin and honey-spiced tahini alone would be enough to get excited about, and then add the crispy garlic and shallot lentils -- wow!



Cut 1 pound of green beans into 1-inch lengths and then simmer in salted water for a couple of minutes. Immediately douse with cold water to cool and then drain and set aside.

Boil 1/3 cup of beluga lentils until just tender, about 12 minutes. Run under cold water for 1 minute to cool, drain and then set aside.

In a large bowl whisk together 1/4 cup each of tahini and extra virgin olive oil, the juice of 1 lemon, 1 tablespoon of honey, 1 teaspoon of ground cumin and salt to taste. If necessary, stir in 1 tablespoon or 2 of water to achieve a runny consistency.


Now you’re ready to start cooking. Toss the beans with some olive oil in a large pan over heavy heat. Once you start to see some searing, slide them into the bowl with the tahini and mix until coated well.

Turn the heat down to medium, add some more oil to the pan and sauté a large sliced shallot and a few cloves of sliced garlic. After a minute, stir in the drained lentils, turn the heat up to medium-high and cook for another three to four minutes, stirring often.

Spread the crispy lentils over the beans and serve.