Puy Lentil and Tahini Spread
Inspired by Ottolenghi this beautiful recipe make for an amazing dip for your veggie sticks or on crackers.
Suitable for dairy-free, gluten-free, vegans and vegetarians
- 30g cranberries
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Puy Lentils
- 2 tbsp olive oil
- 2 garlic cloves, peeled and crushed
- 1 tsp ground cumin
- 5 cherry tomatoes, skinned and chopped
- 3 stalks fresh coriander, chopped
- 4 tbsp tahini paste
- 2 tbsp lemon juice
- 70ml of water
- Salt and pepper
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1.Heat the lentils as per packet’s instructions.
2.Heat the butter and oil in a large frying pan until the butter is melted. Add the garlic and cumin, and cook for a minute.
3.Add the tomatoes, coriander and the lentils. Stir for a couple of minutes, then add the tahini, lemon juice and water.
4.Turn down the heat to medium and cook gently, stirring, for a few minutes more, until thickened.
5.Roughly mash the lentils with a potato masher. Season with salt and pepper.
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