Puy Lentils with Cumin and Tahini
Super easy quick dinner dish, or use as a mezze or antipasto addition. add a hard boiled egg in wedges for more protein, or omit the egg and use all oil (no butter) for a vegan option.
200g Puy or Green Lentils
2 tablespoons Olive Oil
3 Garlic Cloves, crushed
1 Teaspoon Ground Cumin
4 medium Tomatoes, blanched, skinned, and cut into 1 cm dice
25g Coriander, chopped
2 tablespoons Lemon Juice
1/2 Small red Onion, thinly sliced
2 Hard boiled Eggs, quartered (optional)
1/2 Tsp Paprika, to garnish
Salt and Black Pepper
Add the lentils to a saucepan of water and cook for 25-30 minutes. Drain the lentils.
Melt butter and oil in a frying pan. Add garlic and cumin and cook for one minute.
Add the tomatoes, the cooked lentils and 20g of the coriander.
Continue to cook for a couple of minutes, stirring.
Now add lemon juice, tahini, salt and pepper to taste and 70ml water.
Lower heat and simmer, stirring, for 5 minutes.
Use a potato masher to roughly mash the lentils to a porridge like consistency.
Spread onto a flat serving plate. Sprinkle the raw onion on top, plus remaining coriander and - if you like - a drizzle of olive oil. Serve with flat bread, eggs and a green salad.