green beans, trimmed and cut into 1-inch pieces
1 1/2 cups
quartered button mushrooms
canola oil or other neutral, high-heat oil
garlic cloves, thinly sliced
A big squeeze of lemon juice
torn fresh dill
Bring 2 cups of water to a boil in a medium saucepan. Add a pinch of salt, the cinnamon, and the lentils. Partially cover and lower the heat to medium. Simmer until the lentils are tender but not mushy, 17 to 20 minutes. Drain and set aside to cool.
Combine the chopped shallot with the tehina, vinegar, black pepper, and a pinch of salt in a food processor and purée. (I've also used a hand blender and a blender—both work.) Add ice water, 1 tablespoon at a time, if the mixture seizes up. Taste for salt and set aside.
Heat the olive oil in a large skillet over medium heat. Add the green beans and a pinch of salt and cook, stirring, until the beans start to soften, about 3 minutes. Add the sliced shallot and the mushrooms to the skillet and continue cooking until the green beans are tender and lightly browned, about 10 minutes more. Transfer to a bowl with a slotted spoon, discarding any excess oil. Set aside and keep warm.
In a sauté pan over high heat, combine the canola oil, garlic, and reserved lentils. Cook, stirring constantly, until the garlic begins to brown and the lentils start to swell, about 7 minutes. When the garlic and lentils are golden brown, drain them onto a plate lined with paper towels and season well with salt.
To assemble, mix the tehina sauce with the green beans and mushrooms and spoon the mixture onto a serving platter. Drizzle with lemon juice and top with the crispy garlic and lentils, and then the dill. Serve warm.