Photo by: Colin Campbell

Crushed puy lentils with tahini and cumin

Print 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.

Method

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.

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Perfect with

  1. Tahini

    So smooth and creamy that it can be spread on toast, this is in a different league to other brands

    Tahini
    £5.30

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