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  • Writer's pictureKit

Lentils with Tahini and Cumin

Recipe adapted from Ottolenghi Cookbook


  • 1 cup dried lentils (Brown or French lentils work well here)

  • 2 Tbsp olive oil plus extra to finish

  • 3 cloves garlic

  • ½ red onion, sliced thin

  • 1 tsp ground cumin 

  • 1 cup fresh (or canned whole) tomatoes, cut up in big chunks 

  • ½ cup chopped cilantro leaves

  • 4 Tbsp tahini paste

  • 2 Tbsp lemon or lime juice 

  • Salt and pepper to taste


  1. Cook lentils in boiling water until soft (20-25 minutes), set aside

  2. Heat oil with garlic, onion, and cumin until soft and fragrant

  3. Add lentils, tomatoes, cilantro, stir together well 

  4. Add tahini and lemon juice

  5. Salt and pepper to taste

  6. Add a little water if too thick!

  7. Finish with a drizzle of olive oil and sprinkles of cilantro leaves if desired

  8. Best eaten with fresh crusty or flat bread, roasted potatoes, or rice

Serves 2 as main course, or 4 as starter

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