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Roast tomatoes and lentils with dukka-crumbed eggs from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

  • sesame seeds
  • bay leaves
  • celery
  • coriander leaves
  • coriander seeds
  • harissa paste
  • hazelnuts
  • Puy lentils
  • nigella seeds
  • paprika
  • sunflower seeds
  • white peppercorns
  • cumin seeds
  • tomatoes
  • eggs
  • thyme
  • sherry vinegar

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Notes about this recipe

  • dinnermints on August 15, 2017

    This was a lovely light main course for meal with company (with rich cheeses and homemade rye rolls on the side). The dukka was time-consuming to make (did use the mortar to grind it), and next time I'd try to make that in advance. I served David Tanis's "Chilled Watermelon Soup" from the NYT as a starter, and it was overall a gorgeous and delectable meal.

  • Foodycat on July 31, 2014

    p. 164. I used a mini food processor for the dukkah, because my mortar is too small for the hazelnuts. That didn't crush the spices enough, so I would crush the spices in a mortar or coffee grinder and do the hazelnuts in a processor. My lentils needed a lot more water before they were tender! I substituted whole cherry tomatoes, and used basil instead of coriander. I halved the quantity of lentils and allowed 2 eggs each to make it a reasonable meal-in-a-bowl portion for 2 people. The dukkah didn't stick to the eggs, so I just sprinkled.

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