Crushed Puy Lentils with Tahini and Cumin | Ottolenghi Recipe
A flavoursome twist on hummus from Yotam Ottolenghi, these lentils are best served with warm pitta bread for a light dinner or hearty working-from-home lunch.
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Cooking tools:
- Potato masher
- Saute pan
- Kitchen scale
- Measuring cup
- Measuring spoon
- Saucepan
- Colander
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- 200g Puy lentils
- 30g unsalted butter
- 2 tbsp olive oil, plus extra for drizzling
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- 4 medium tomatoes, blanched, skinned and cut into 1cm dice (330g)
- 25g coriander, chopped
- 60g tahini paste
- 2 tbsp lemon juice
- ⅓ small red onion, thinly sliced (25g)
- 2 hard-boiled eggs, quartered
- ½ tsp paprika, to garnish (optional)
- salt
- black pepper
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