My new electric pressure cooker (thanks bro!) means that I can whip up lentils in just minutes, so this dip is a breeze. This is a riff off of a recipe from Yotam Ottolenghi, but using what I had around the house. I have started using a kitchen scale, so the measurements didn’t trip me up, but if you need it by cups etc. just google a converter calculator to help you out.
200g puy lentils
30g unsalted butter (or use more olive oil if you want to leave out/keep vegan)
2 tbsp olive oil, plus extra to finish
3 garlic cloves, peeled and crushed
1 tsp ground cumin (I used curry powder)
3 medium tomatoes, skinned and cut into 1cm dice
25g cilantro, chopped
4 tbsp tahini
2 tbsp lemon juice
Salt and black pepper
Bring a pot of salted water to a boil and cook the lentils for 15-20 minutes until tender (or use your electric pressure cooker like I did!). Drain the excess water and set aside. Saute the garlic and cumin over medium heat in the butter and oil. Add in the tomatoes, most of the cilantro and the lentils. Stir and cook a few minutes, and then add the tahini, lemon juice and salt and pepper to taste.
Transfer the dip to a large platter and garnish with the remaining cilantro. Serve with flatbread or scoop shaped veggies like endive and celery.