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Crushed puy lentils with tahini and cumin

Thick, creamy puy lentils crushed with tahini and cumin
Velvety, tangy, and gently spiced with a warm tomato glow
Spoon it out and swirl the wavy mash for instant comfort

dinner ⏱ 35 min 450 kcal / portion 43.0 g carbs / portion (estimated) vegetarian eggmilk 🔗 Original source

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Crushed puy lentils with tahini and cumin
v4 · rb0e705f985 20260727Z1751 200 g puy lentil 3 pieces tomato 25 g coriander leaf 70 ml water 2 pieces egg 🍳 ⏱ 15-20 min boil water and cook puy lentils until completely cooked ⏳ drain the cooked puy lentils and set aside 🍳 melt butter and olive oil in a sauté pan 🍳 ⏱ 1 min cook garlic and cumin 🍳 add tomatoes and cook for a couple of minutes, stirring 🍳 add tahini, lemon juice, water, salt and black pepper; cook gently for a few minutes until hot and thickened 🌀 roughly mash the lentils to a thick, porridge consistency 🍽 spread the lentils on a flat platter and make a wavy pattern 🍽 scatter sliced red onion and the remaining coriander and drizzle over extra olive oil 🍳 serve warm with the quartered hard-boiled eggs alongside Crushed Puy Lentils 🎉 30 g butter 2 tbsp olive oil 3 pieces garlic 1 tsp cumin 4 tbsp tahini 2 tbsp lemon juice salt to taste black pepper to taste 0.5 pieces red onion olive oil to taste 35 ml butter, olive oil garlic, cumin tomato 12 g coriander leaf 12 g coriander leaf tahini, lemon juice, salt, black pepper 35 ml water red onion, olive oil egg
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Preparation steps

  1. boil water and cook puy lentils 15-20 min until completely cooked
  2. drain the cooked puy lentils and set aside
  3. melt butter and olive oil in a sauté pan
  4. cook garlic and cumin for 1 min
  5. add tomatoes and cook for a couple of minutes, stirring
  6. add tahini, lemon juice, water, salt and black pepper; cook gently for a few minutes until hot and thickened
  7. roughly mash the lentils to a thick, porridge consistency
  8. spread the lentils on a flat platter and make a wavy pattern
  9. scatter sliced red onion and the remaining coriander and drizzle over extra olive oil
  10. serve warm with the quartered hard-boiled eggs alongside

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