Crushed Puy lentils with tahini and cumin from Plenty More (page 238) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.226 in the US edition.

  • Stephenn31 on March 13, 2025

    I served with a crunchy Middle Eastern fresh salad which helped. I would slightly pickle the onions next time. Otherwise it was a good filling meal.

  • lholtzman on April 13, 2024

    I think canned tomatoes could be used to save time. I’m not convinced peeling the tomatoes is worth the effort. Overall, I found this dish a bit bland.

  • Ganga108 on March 20, 2023

    I make this most years, perhaps in Autumn when the mornings are cool but the days are warm. Today was that day. Such an easy dish to make - imaging pre-cooking the lentils, it would take just minutes to make. Today, I snuck some of the cooked lentils, still warm from the pot, drizzled olive oil over them and ate them as they were. A delicious snack.

  • Ganga108 on March 02, 2022

    This sustaining meal-on-a-plate is a little bit like hummus, though much easier and quicker to prepare. Eat with warm flatbread and a salad. I have also made it using whole red lentils (masoor) and it was awesomely fabulous! Topped it with onion, beetroot and lentil sprouts.

  • grindabod on November 04, 2018

    Made this as a kind of dip (without the eggs) for a potluck at work. Went down great, everyone asked for the recipe. Lightly pickled the red onion with some salt and lemon juice to make the allium taste milder.

  • anya_sf on May 14, 2017

    I made this for 2 as a main course, but there were leftovers. We had it over sauteed greens with Middle Eastern bread on the side. It was quite good, but I think without the greens it would have been a bit one-dimensional. Don't skip the red onion on top; the crunchy texture is needed to break up the creaminess of the lentils.

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