Puy Lentils with Roasted Tomatoes & Tahini Sauce

Name: Puy Lentils with Roasted Tomatoes & Tahini Sauce
Total time: PT20minutes
Yield: 2
Ingredients: 1 pouch Merchant Gourmet Puy Lentils; Handful fresh parsley and basil, roughly chopped; Handful olives, roughly chopped; 1 lemon, zest and juice; 2 tbsp olive oil; Salt; 2 tbsp tahini; 3 tbsp Greek yoghurt; 1 garlic clove, crushed; 1 tbsp olive oil; Water, to loosen; 1 punnet cherry tomatoes; 3 garlic cloves, lightly crushed, skins on; 1 tbsp olive oil; Salt; Aleppo chilli flakes, to serve

A simple, flavour-packed dish of herby Puy Lentils topped with sweet roasted tomatoes and a creamy tahini sauce. Perfect for summer entertaining, barbecues or make-ahead lunches, it's packed with fresh, vibrant flavours and comes together in minutes.

Written by Millie Lagares

20 minutes Serves 2 Beginner

Ingredients

Herby Lentils
1 pouch Merchant Gourmet Puy Lentils
Handful fresh parsley and basil, roughly chopped
Handful olives, roughly chopped
1 lemon, zest and juice
2 tbsp olive oil
Salt
Tahini Sauce
2 tbsp tahini
3 tbsp Greek yoghurt
1 garlic clove, crushed
1 tbsp olive oil
Water, to loosen
Roasted Tomatoes
1 punnet cherry tomatoes
3 garlic cloves, lightly crushed, skins on
1 tbsp olive oil
Salt
Aleppo chilli flakes, to serve

Shop the recipe

Puy Lentils

250G

Place the Merchant Gourmet Puy Lentils into a bowl with the herbs, olives, lemon zest, lemon juice, olive oil and a pinch of salt. Mix well and taste for seasoning.
To make the tahini sauce, whisk together the yoghurt, tahini, garlic and olive oil. Add a splash of water until you reach a thick but spreadable consistency.
Heat a frying pan over a medium-high heat. Add the cherry tomatoes, garlic cloves, olive oil and a generous pinch of salt. Cook for around 5 minutes, shaking the pan occasionally, until the tomatoes begin to blister and burst.
Spread the tahini sauce onto a serving plate or platter.
Spoon over the lentils and top with the roasted tomatoes and garlic.
Finish with a drizzle of olive oil, a pinch of salt and plenty of Aleppo chilli flakes before serving.