Lentil & Mushroom Shakshuka with Tahini Dressing

A plant-based twist on the brunch classic, combining mushrooms and Tomatoey French Lentils in a rich tomato sauce. Finished with a creamy tahini dressing and your favourite toppings, it's a hearty dish that works just as well for lunch or dinner.

 

Written by Nourishing Amy
25 minutes Serves 2 Beginner
Lentil & Mushroom Shakshuka with Tahini Dressing
Ingredients
  • 1 tbsp olive oil
  • 1 red onion, finely diced
  • 3 garlic cloves, crushed
  • 250g mushrooms, finely chopped
  • ¼ tsp chilli flakes
  • 200g cherry tomatoes, halved
  • 300g tomato passata
  • 1 pouch Merchant Gourmet Tomatoey French Lentils
  • Salt and black pepper
  • Tahini Dressing
  • 2 tbsp tahini
  • 1 tbsp tamari soy sauce
  • 1 tbsp lemon juice
  • 1–2 tbsp water
  • To Serve
  • Avocado slices
  • Dukkah or chopped nuts
  • Fresh herbs
  • Toasted sourdough

Shop the recipe

Tomatoey French Lentils
Tomatoey French Lentils
250G
  1. Heat the olive oil in a large frying pan over a medium heat.
  2. Add the onion and garlic and cook for 5 minutes until softened.
  3. Stir in the mushrooms and cook for a further 5 minutes until softened and any excess moisture has evaporated.
  4. Add the chilli flakes and a pinch of salt and pepper and cook for 1 minute.
  5. Stir through the cherry tomatoes, tomato passata and Merchant Gourmet Tomatoey French Puy & Green Lentils.
  6. Bring to the boil, reduce to a medium simmer, cover and cook for 10 minutes.
  7. Meanwhile, whisk together the tahini, tamari, lemon juice and enough water to create a smooth, drizzleable dressing.
  8. Divide the shakshuka between serving bowls.
  9. Finish with the tahini dressing, avocado, dukkah or nuts, and fresh herbs.
  10. Serve with toasted sourdough alongside.

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