Recipe: Crushed puy lentils with tahini and cumin

Rating: 4.7 stars based on 1017 reviews

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.



Ingredients:-

  • 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

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.

    =============================

    For the Tahini



    Ingredients:-

    • The ratio I use is 1 cup sesame seeds to anywhere from 2 tablespoons of olive oil to 1/2 cup depending on how thick or thin I want it. 1 cup sesame seeds makes about 2/3 of a cup of tahini, depending on how much olive oil is used.


    Method:-

    • Lightly toast the sesame seeds over low heat about ten minutes, stirring often, don’t worry about getting a lot of color on them, like you would if toasting nuts. They’re fragile and burn easily, so watch them carefully.
    • Allow to cool off and then add them to the bowl of a food processor along with a 2 tablespoons of oil to start. You can also use a mortar and pestle.
    • Pulse until a paste forms, scraping down sides as needed and adding more olive oil to reach a consistency you like.
    • The homemade tahini will have a rougher texture than store-bought and may even be stronger in flavor. The reason being is the store-bought version uses hulled sesame seeds making for a smoother tahini. If you can, buy sesame seeds that are not hulled as they are more nutritious.
    • There you have it! Homemade tahini paste ready to be made into hummus, dressings, sauces, baba ghanoush, mixed into soups or made into sweet treats.

None

This template modified by (c) Adrian Teakdesk.