Lentils with Tahini

With earthy cumin and creamy, nutty tahini, this lentil dish is sure to become one of your new favorite recipes.

1 cup puy or green lentils
2 tbsp unsalted butter
2 tbsp olive oil
3 cloves garlic, crushed
1 tsp ground cumin
4 medium tomatoes, peeled and diced into small pieces
4 tbsp fresh cilantro, chopped
¼ cup tahini
2 tbsp lemon juice
salt and black pepper
½ tsp paprika
2 tbsp toasted pine nuts
2 hard-boiled eggs, halved

View the full recipe at Orchard Street Kitchen →