Crushed Tahini Lentils & Pita

finished lentils 3

I wish I thought of lentils more. Not just in my day dreams alongside Brad Pitt in a skimpy apron, but when I’m making grocery lists & attempting easy week night recipes. For some reason I have a mental block against them, like long division & dark chocolate. I’m sure there is some Freudian explanation, like I I’m really just pretending to like them & my subconscious knows it, or my great aunt Betty didn’t love me enough as a child, or I associate them with all that dang long division.


Good thing I have my dear friend (it’s a bit of a one-sided relationship at this point, which makes me your friendly neighborhood stalker) Ottolenghi to remind me of things like lentils. And to show me how beautifully simple a crushed lentil can be.

adding lentils

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Crushed Tahini Lentils & Pita
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
adapted slightly from Plenty More
  • 1 c green lentils
  • 2 T butter
  • 2 T olive oil
  • 3 cloves garlic, minced
  • 1 t cumin
  • 4 medium tomatoes, peeled & chopped into 1" pieces (you could also try canned plum tomatoes)
  • ¼ c tahini paste
  • 2 T lemon juice
  • ½ red onion, thinly sliced
  • 2 hard boiled eggs, halved
  • 4-6 rounds of pita bread, warmed
  • paprika
  • Salt & pepper
  1. Bring a small saucepan of water to a boil & add lentils. Cook through, about 15-25 minutes. Drain and set aside.
  2. Heat a large saute pan over medium-high and add the butter & olive oil. Add the garlic & cumin & cook for one minute, or until fragrant.
  3. Add the tomatoes & lentils and cook for about 3 minutes.
  4. Add the tahini, lemon juice, 5 T water, 1 t salt, and pepper. Lower heat to medium and cook, stirring occasionally, for about 5 minutes. It will be quite thick.
  5. Crush the lentils with a potato masher, so that you have a half-mashed mixture with some lentils still whole.
  6. Spread on a serving platter, sprinkle with the red onion & paprika, and serve with the eggs & pita. Nom!

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