Saturday, January 4, 2014

Ottolenghi's Crushed Lentils with Tahini and Cumin





When I was a kid, we used to say, "I love it so much, I would marry it!"

I would marry these lentils for sure.

David Levowitz, whom I follow on Facebook and Twitter, posted the link to Yotam Ottolenghi's lentil recipes in the Guardian.  I had just received Ottolenghi's eponymous cookbook for Christmas, so I clicked on David's link and fell in love.

I went straight to the kitchen and whipped this up in minutes.  One taste? Divine.

We wolfed it up with Mary's Gone Crackers and Stacy's Pita Chips.  It's very filling and can be eaten as a meal or as a side dish.

Try it today!

Ottolenghi's Crushed puy lentils with tahini and cumin

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.
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
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.

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