Tahini & Sun-dried Tomato Lentils on Toast

Name: Tahini & Sun-dried Tomato Lentils on Toast
Total time: PT15minutes
Yield: 2
Ingredients: 1 small red or brown onion, finely sliced; 3 garlic cloves, finely chopped; 1 tbsp bouillon powder or stock powder; 200ml water; 1 pouch Merchant Gourmet Puy Lentils; 2 tbsp tahini; 40g sun-dried tomatoes, finely chopped; 2 slices sourdough bread, toasted; 80g feta, crumbled (or plant-based alternative); Olive oil; Salt and black pepper

Creamy tahini, sweet sun-dried tomatoes and Puy Lentils come together to create a rich, savoury topping for toasted sourdough. Finished with crumbled feta, it's a quick, satisfying meal that's perfect for brunch, lunch or a speedy dinner.

Written by Merchant Gourmet

15 minutes Serves 2 Beginner

Ingredients

1 small red or brown onion, finely sliced
3 garlic cloves, finely chopped
1 tbsp bouillon powder or stock powder
200ml water
1 pouch Merchant Gourmet Puy Lentils
2 tbsp tahini
40g sun-dried tomatoes, finely chopped
2 slices sourdough bread, toasted
80g feta, crumbled (or plant-based alternative)
Olive oil
Salt and black pepper

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Puy Lentils

250G

Heat a splash of olive oil in a frying pan over a medium heat.
Add the onion and cook gently for around 10 minutes until softened and translucent.
Stir in the garlic and cook for 1 minute until fragrant.
Add the bouillon powder, water, Merchant Gourmet Puy Lentils, tahini and sun-dried tomatoes.
Stir well and cook for 2–3 minutes until warmed through and creamy.
Taste and adjust the seasoning with salt and black pepper if needed.
Spoon the lentils over the toasted sourdough.
Finish with the crumbled feta and serve immediately.

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