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Puy Lentils with Cumin and Tahini

A 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.

Puy Lentils with Cumin and Tahini

200g Puy or Green Lentils

30g Butter

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

60g Tahini

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.

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