Spiced Lentils with Hummus
This dish was inspired by one of my all time favourite quick dinners, spiced beef with hummus. To be honest I’m just as happy with this lentil version as I am with the carnivore original. If you don’t have any baharat, a Lebanese spice blend, see the variations for alternatives.
enough for: 2
takes: 30 minutes
200g (7oz) dried puy (or French-style green) lentils
1 onion, chopped
2 teaspoons baharat
8 tablespoons hummus
1 bag baby spinach, to serve
1. Bring a medium pot of water to the boil. Add lentils and simmer until tender, about 20 minutes.
2. Meanwhile, heat a little oil on a medium heat in a frying pan. Cook onion for 5-10 minutes or until soft.
3. When the lentils are cooked, drain and add lentils and spice to the onions. Cook for another few minutes until everything is warm. Taste. Season.
3. Serve spiced lentils on a bed of hummus with baby spinach on top.
short on time – skip the onion and use canned drained lentils.
no baharat – use 2 teaspoons ras el hanout or just substitute in 1 teaspoon each ground cumin and ground coriander.
hot! – a little fresh or dried chilli added with the onion will sort you out.
home made hummus – whizz a drained can of chickpeas with a clove of garlic and 3 tablespoons each tahini, lemon juice and water. Season well with salt.
different greens – any salad leaves can be used or flat leaf parsley, mint or basil. You could also serve with cooked greens such as kale or spinach.
carnivore – replace lentils with the same amount of ground (minced) beef or lamb. Brown meat in the oil after the onions are soft. Then add spices.
more veg – add carrot and celery with the onions. Top with chopped cherry tomatoes. Cooked mushrooms would also be nice.
more substantial – serve with pita bread or other flat bread (tortillas are great too).
paleo (grain, legume & dairy-free) – lentils = ground beef. Broccoli hummus.
Waste Avoidance Strategy
onion / lentils / baharat – keep in the pantry.
hummus – will keep in the fridge for a few weeks. Can be frozen.
baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.