Middle Eastern Roasted Mushroom Lentil Salad | Warm Tahini Bowl

Rinse the brown lentils thoroughly under cold running water, then place them in a pot with twice their volume of lightly salted water and half of the ground cumin. Bring to a boil, then simmer gently over low heat for 18-20 minutes until al dente, so the lentils remain pleasantly firm to the bite and do not burst. Drain and let cool to room temperature.

Clean the cremini mushrooms with paper towels, then cut them into thicker wedges or quarters. Heat 2 tablespoons of extra virgin olive oil in a wide skillet over medium-high heat. Add the mushrooms, season with half a teaspoon of salt and freshly ground black pepper, then sauté for 6-8 minutes, tossing occasionally, until they develop a beautiful golden-brown crust and their juices caramelize. Turn off the heat and set aside to cool.

Toast the walnuts in a dry skillet for 2-3 minutes until fragrant, then chop them roughly. Halve the pomegranate and remove the seeds. Slice the red onion into very thin half-moons, and finely chop the fresh parsley and mint.