Healthy Crushed Lentils with Tahini and Cumin Recipe

Delicious Broccoli Cheese Casserole Recipe

If you enjoy hummus, try Yotam Ottolenghi's Crushed Lentils with Tahini and Cumin, a warm Middle Eastern dip with great taste and texture.

– 1 cup small green Puy lentils, look for the smaller ones, sometimes called French lentils, not the regular one – 2 Tbsp unsalted butter – 2 Tbsp olive oil – 2 cloves garlic, crushed – 1 tsp ground cumin – scant 2 cups finely diced tomatoe – a full cup of cilantro leaves, or as many as you can muster – 1/4 cup tahini paste – 2 Tbsp lemon juice, I used one lemon – salt and fresh ground black pepper – 1/3 small red onion, sliced very thinly – 4 eggs, hard boiled GARNISH – hot smoked paprika, regular paprika, or sumac – a good drizzle of olive oil



Add lentils to boiling water. Reduce the heat and simmer for 30 minutes to simply cook the lentils. 

Step 1

Step 2

Small Puy lentils don't mush like brown lentils. Drain and reserve lentils. Melt butter and olive oil in a big skillet.

Step 3

 Stir garlic and cumin for a minute in the pan. Add lentils, chopped tomatoes, and half the cilantro to the pan. 

Step 4

Mix well and heat for a minute. Mix in tahini, lemon juice, 1 teaspoon salt, and heaps of fresh ground pepper. Cook gently for 5 minutes.

Step 5

I didn't need Ottolenghi's pan water. He also suggests crush the lentils using a potato masher. Instead, I liked the velvety, entire lentils. Your call.

Step 6

Top the lentils with the cooked eggs, chopped onion, and remaining cilantro and serve hot. Dress with olive oil and paprika. With pita.

Also See

Easy Green Tomato Cobbler with Buttermilk Biscuits Recipe