Crushed Puy lentils with tahini and cumin from Essential Ottolenghi: A Collection (page 238) by Yotam Ottolenghi

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Notes about this recipe

  • 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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