Black Lentils with Crispy Garlic and Labneh
Credit to Alison Roman
2 cups black (beluga) or French (Puy) lentils
Kosher salt and freshly ground black pepper
½ cup olive oil
6 garlic cloves, thinly sliced
3 shallots, peeled and thinly sliced
1 cup labneh or full-fat Greek yogurt
1 Tbsp finely grated lemon zest, plus ¼ cup fresh lemon juice, divided
2 cups fresh cilantro, tender leaves and stems, finely chopped
Flaky sea salt
Cook the lentils in a large pot of boiling salted water until tender and cooked through (but not mushy!), 20-25 minutes. Drain and set aside.
Meanwhile, combine olive oil, garlic and shallots in a medium skillet over medium heat. Cook, swirling occasionally, until the garlic and shallot are nicely browned and starting to crisp, 4-5 minutes. Remove from heat and season with salt and pepper.
Combine labneh with 2 Tbsp lemon juice and season with salt and pepper.
Toss the lentils with the lemon zest and remaining lemon juice, and season with salt and pepper. Spoon half the lentils into a serving bowl and top with cilantro. Cover with remaining lentils. Dollop with the seasoned labneh and spoon the garlic shallot mixture over top. Sprinkle with flaky sea salt and pepper before serving.
