If nature has madeyou a giver, your hands are born open, and so is your heart. And though there may be times when your hands are empty, your heart is always full, and you can give things out of that. - Frances Hodgson Burnett, A Little Princess

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Home >> Articles >> Recipes

Crushed Puy Lentils

Whichever colour you go for, lentils love to absorb other flavours: dress them while they're still warm, so they really take on any sharpness or spice that's been added.

Unlike many other legumes, lentils don't need soaking, but do give them a rinse before cooking, to remove any starchy dust.

If you cook them in too much liquid (water or stock), their nutrients will leach out, so, unlike pasta, which likes a nice rolling boil, use just enough to be soaked up.

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
0.5 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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