Crushed puy lentils with tahini and cuminPrint Recipe
200g puy lentils
30g unsalted butter
2 tbsp olive oil , plus extra to finish
3 garlic cloves, peeled and crushed
1 tsp ground cumin
3 medium tomatoes, skinned and cut into 1cm dice
25g coriander leaves, chopped
4 tbsp tahini paste
2 tbsp lemon juice
Salt and black pepper
½ small red onion, peeled and sliced very thin
2 hard-boiled eggs, quartered
This sustaining meal-on-a-plate is a little bit like hummus, though much easier and quicker to prepare. With warm flatbread, I could eat this every day. Serves two as a main, or four as a starter.
Bring a medium pan of water to a boil. Add the lentils and cook for 15-20 minutes, until completely cooked, drain and set aside.
Put the butter and oil in a large sauté pan and place on a medium-high heat. Once the butter melts, add the garlic and cumin, and cook for a minute. Add the tomatoes, 20g of coriander and the cooked lentils. Cook, stirring, for a couple of minutes, then add the tahini, lemon juice, 70ml of water, a teaspoon of salt and a good grind of black pepper. Turn down the heat to medium and cook gently, stirring, for a few minutes more, until hot and thickened. Roughly mash the lentils with a potato masher, so that some are broken up and you get a thick, porridge consistency.
Spread out the lentils on a flat platter, run a fork through to make a wavy pattern on top, and scatter on the sliced onion, the remaining coriander and a final drizzle of olive oil. Serve warm with the hard-boiled eggs alongside.
- Pulses and legumes Great! Susanne (05/07/2016) This is a great and quick substitute for hummus. Makes you happy. :-)
- Pulses and legumes One of our favourites Katharine (29/05/2016) Originally I just made this for me and my husband, and we would have it with the saffron cauliflower from Plenty, a really super combination of flavours and textures. Now I also cook it for my customers in my café, but I serve the lentils with fried eggs that I have topped with za'atar. All of the plates come back clean!
- Pulses and legumes Amazing! Laura (25/05/2016) My favourite meal ever!
- Pulses and legumes Totally delicious, totally awesome Melanie (17/08/2015) Love this dish, make it all the time. So creamy and tasty! After I made it for a friend she tried to make it and used regular green lentils and said it wasn't quite as good. So I think it's worth seeking out the puy lentils. Another perfect ottolenghi recipe!
- Pulses and legumes Love this food Virginia (13/07/2015) Made this for Sunday lunch - fantastic! Had enough for dinner too. A real go to recipe for busy people