I love French Puy lentils – they are a star nutrition-wise but also so delicious in salads and terribly satisfying when served warm like in this cumin-scented wonder. I like to eat this alongside rice when I’m in need of comforting cold-weather food, but it is also mouthwatering and exquisite served as a bed for some grilled scallops or a nice white fish fillet. Either way, it’s a winner.
Ingredients
- 3 cups cooked Puy lentils
- 2-3 tomatoes, quartered and seeded
- 1 eggplant, peeled and cubed
- 2 cloves garlic, minced
- 1/4 cup tahini
- 2 tsp cumin
- Salt, pepper
- 1/4 cup + 2 tbsp olive oil
- A few sprigs of fresh parsley or cilantro, chopped to decorate
Instructions
- Saute over medium heat garlic, tomatoes and eggplants in a saucepan with 2 tbsp olive oil for a few minutes. Reduce heat slightly and let cook for another 15 minutes or until water is evaporated, tomatoes and eggplant are cooked through and slightly browned. Set aside to cool.
- In another pan, pour in 2 1/2 cups of the cooked lentils, season with cumin, tahini, salt, pepper and cook in 1/8 cup of the olive oil at low to medium heat, stirring gently, for a few minutes or until warm.
- When eggplant mixture is lukewarm or cooled, place in a small blender with the remaining 1/2 cup of lentils and blend for 15 seconds. If you don’t have a blender you can mash it with the back of a fork or a potato masher. It should have the consistency of a lumpy purée.
- Pour the eggplant lentil mixture into the saucepan with the lentils and stir gently for 5 minutes
- Take away from heat and serve on a large plate, drizzle with the remaining olive oil and decorate with the fresh herbs
