Directions

Prep the scallions.Cut the root ends off the scallions and discard (or better yet, compost them). Wash the scallions and shake off excess water. Lay the scallions down on a cutting board and separate the white and green parts. Slice the greens into 2-3-inch pieces and set aside. Slice the whites into 1-inch pieces, on the diagonal, if you can. Keep the whites and greens in separate bowls.

Make lentil pilaf. Finely dice half the red onion, you need about ½ cup. Add 2 tablespoons of olive oil to a saucepan and then add 2 tablespoons of butter. When melted add the diced onions along with a pinch of kosher salt. Sauté and stir over medium heat until onions are translucent, about 5 minutes. Add the cumin and coriander and stir into the onions to cook for a minute or two. Add the rinsed lentils to the pot. Add a bit more butter and olive oil, enough to coat the lentils. Stir to coat the lentils. When the lentils are hot to the touch, add 2 cups hot water and a teaspoon of kosher salt. Stir. Bring to a simmer. Turn the heat down to low. Cover the pot and cook until the lentils are tender. This could take twenty minutes or longer. When the lentils are tender, remove the pan from the heat. Set aside covered.

Sweat the carrots. A classic French cooking technique is known as: etuve it involves cooking over low heat in a covered pot and is most often applied to vegetables. The technique uses moisture and steam to soften the vegetables. Instead of roasting the carrots in the oven (which, by the way, you are most welcome to do), the carrots are cooked covered on the stovetop.

In a medium sauté pan, melt 2 tablespoons of butter along with 2 tablespoons of olive oil over medium heat. Add the scallion whites to the pan with a pinch of salt. Cook over medium-low heat, stirring often, until the whites start to fall apart and caramelize (or brown) a bit. When a bit browned, add the carrots and more salt and fresh ground pepper. Stir and add more olive oil and/or butter to the pan to coat the carrots thoroughly. Cover the pan, turn heat to low and cook until the carrots are tender to the point of a knife. Stir often. The cooking time will of course depend on the size of the carrots. When tender, set aside.

Sauté the scallion greens. This is almost the last step before the assembly, I promise! Heat enough olive oil in the bottom of a small sauté pan to barely coat the bottom. When warm to the touch add 1 Tablespoon butter. Add the slivered/shaved garlic to the pan and cook, stirring often, until the garlic is just beginning to take on some color. Add a pinch of kosher salt to the pan. Add the reserved scallion greens. Stir to combine. Turn off the heat. The greens will wilt very quickly in the residual heat.

The Sauce. Add the yogurt to a bowl and whisk in the tahini. Add a tablespoon or two of cold water to smooth and loosen the texture. Add a few drops of lemon juice and a pinch of salt. Taste. Set aside.

Assemble the dish! It’s time to Eat! Grab a platter. Cover the bottom of the platter with the cooked lentils. Next, pile on the cooked carrots. Cover the carrots with the sautéed scallion greens and slivered garlic. Drizzle with the tahini sauce (put extra in a bowl to serve at the table). Finish by scattering the toasted sliced almonds all over.