Adapted from Yotam Ottolenghi recipe
This tasty lentil dish gets brightness and acidity from the lemon and tomatoes, and fresh color and flavor from the cilantro. Lentils are packed with healthy protein and fiber, which will help keep you satisfied for hours. Lentils can be made in advance and refrigerated for up to 5 days.
1 cup small green Puy lentils, also called French lentils (or may substitute brown lentils)
3 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon ground cumin
2 cups finely diced tomatoes, or diced canned tomatoes
1 cup of cilantro leaves
1/4 cup tahini paste
2 tablespoons lemon juice
1/2 teaspoon salt Fresh ground black pepper, to taste
Optional: 1/3 small red onion, sliced very thinly
1. Bring a pot of water to a boil and add the lentils. Turn down the heat a bit, cover and cook for about 30 minutes, or until the lentils are just cooked. Drain the lentils and set aside.
2. In a large skillet over medium heat, add the olive oil. Then add the garlic and cumin to the pan and stir for about a minute.
3. Add the chopped tomatoes to the pan, along with about half of the cilantro, and the lentils. Stir to combine, and let it cook for a minute.
4. Stir in the tahini, lemon juice, 1/2 teaspoon of salt and lots of fresh ground pepper. Let cook gently, for about 5 minutes.
5. Serve the lentils hot, sprinkled with the sliced onion and the rest of the cilantro, Drizzle with olive oil and dust with paprika.
This information is per serving.
