Lentil, Tahini and Cumin Salad with Spinach and Walnuts

After a weekend of some wonderful cake-shaped indulgences, I felt the need to balance things out a bit with some lighter, healthier meals this week! I’ve been feeling a little under the weather, and haven’t really felt like trekking off to the supermarket, so this lunch was very much a store cupboard/leftovers in the fridge concoction. I do love these kinds of meals though, because sometimes they can lead to some fantastic creations that can only have come from some serious experimentation and lack of planning!

Puy lentils are a real staple of mine. Unlike many pulses, they take 20 minutes to cook and don’t require any pre-soaking. These little gems are fantastic when you fancy something herby and comforting, and I often cook them in stock, herbs, garlic and mustard to accompany sausages or chicken.

I was craving more of a salad vibe today. Inspired by the King of Vegetables, Yotam Ottolenghi, I crushed my puy lentils with tahini and cumin and served them with wilted spinach and some leftover bulgur wheat tabbouleh ( I haven’t included this as I want to keep the recipe gluten-free friendly). You could serve it with another grain, or with some flatbread. Whatever takes your fancy! The crushed lentils and warm spices are so creamy and comforting, and taste absolutely magnificent with the spinach.

Lentils with Tahini and Cumin 

  • 100g puy lentils (cooked weight) Approx 40g dried.
  • 10g butter, 1 tsp olive oil
  • 1/2 small red onion, sliced
  • 1 large clove garlic, crushed
  • 1/2 tsp ground cumin
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • Handful fresh spinach
  • Chopped parsley (optional)
  • 5 walnuts, halved + 1/2 small handful sunflower seeds, toasted
  1. Cook your lentils in a pan. Drain, then set aside.
  2. Gently toast your walnuts and seeds in a pan. Set aside.
  3. Put the butter and oil in the frying pan and place on a medium-high heat. Once the butter melts, add the onion, garlic and cumin, and cook for a minute.
  4. Add the lentils, 30ml water, tahini, lemon juice and season well with salt and pepper.
  5. Turn the heat down, and leave to cook for a few minutes.
  6. Meanwhile, wilt your spinach. I do this very lightly and quickly, as I don’t like it to be too cooked.
  7.  Roughly mash the lentils with fork, so that some are broken up.
  8. Serve on top of the spinach, and scatter over your nuts and seeds.
  9. Drizzle with some extra olive oil if you fancy, or a dollop of hummus or Greek yoghurt on the side if you fancy making it even creamier.

Enjoy! Love Becca

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2 Comments Add yours

  1. That is one beautiful salad! Love the mixture of ingredients (:

    Liked by 1 person

    1. Becca Bakes says:

      Thank you! Love your blog 🙂

      Liked by 1 person

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