Yield:  2 cups



1/4 cup extra virgin olive oil; plus extra for garnishing
1 small carrot; peeled, diced
1/2 medium Spanish onion; diced
3 clove garlic; chopped
1 small celery; diced
1/4 teaspoon crushed hot red pepper
1/2 stick Cinnamon
5 tablespoon fresh cilantro; chopped
1 cup brown lentils; rinsed, drained
1 1/2 tablespoon fresh rosemary; chopped
4 cup water
1 teaspoon honey; or to taste
1 tablespoon sesame Tahini
2/3 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup scallion greens; chopped


1. Place a medium sauce pan over medium-high heat and when hot, add 1/2 of the oil. Add the carrot, onion, celery, pepper flakes, cinnamon stick, and 2 T of the cilantro. Stir well after each addition. Cook until the onion is soft, about 5 minutes.

2. Add the lentils, rosemary, and water and bring to a boil. Reduce the heat to low and cook until the lentils are very soft and the mixture is thick. About 1 1/2 hours.

3. Remove the cinnamon stick and add the remaining olive oil, honey, Tahini, salt and pepper. Transfer mixture to a food processor fitted with a steel blade and puree until completely smooth. Strain if necessary.

4. Place in a serving bowl and drizzle with olive oil. Garnish with cilantro and scallions.