Crushed puy lentils with tahini and cuminPosted: February 8, 2015
Stop. Start. But, start with a tradition: a lentil dish on the menu for the first post of the year. Of course it had to be a Yotam Ottolengi’s . Quick, easy and totally delicious, this is a hearty dish that will warm you to the soul in a cold winter day.
Crushed puy lentils with tahini and cumin (adapted from Yotam Ottolengi’s column in The Guardian)
- 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, 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
Cook the lentils according to the instructions on the packet,until completely cooked. Then drain and set aside.
Put the butter and oil in a large frying 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,
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. Serve warm with the hard-boiled eggs alongside.