Lentil Balls with Tahini Dip

It starts with the scent of turmeric drifting through the kitchen the moment the first balls hit the pan. Red lentils, gently cooked and roughly mashed, shaped into firm little spheres that develop a golden-brown crust in the hot olive oil. Crispy on the outside, warm and soft on the inside, with that earthy turmeric note lingering at the back of your tongue. Next to them: a dip of tahini, lemon juice and a splash of water, stirred smooth into that creamy consistency you cannot stop dipping into. Push a ball through the dip, take a bite, and you feel that combination — the crispy shell breaking, the soft interior, the tart freshness of lemon cutting through the nutty tahini. This is the snack you make on Sunday and grab from the fridge during the week, cold or quickly reheated, with an extra squeeze of lemon over the top.