This ancient Gazan lentil dish combines three essential elements of middle eastern cooking - hearty lentils, creamy tahini and peppery olive oil, to create a meal that is even more than the sum of it’s parts. Quick to cook, this is a fantastic midweek dinner, and the perfect way to show off some of our favourite Organic ingredients this Organic September.   

Ingredients

For the Palestinian Lentils

  • 2 cups Organic lentils
  • salt & pepper
  • 1 tsp Organic cumin powder
  • 4-6 cloves garlic
  • 2 green chillis, chopped
  • 2 Organic lemons
  • Tahini – we used Sunita’s Organic light tahini
  • Good quality olive oil – for this recipe you can’t beat Zaytoun’s Organic Palestinian olive oil
  • Organic tomatoes, chopped

For the flatbreads

  • 400g Organic vegan yogurt – we used Sojade’s Organic Natural Soya Yogurt
  • 400g Organic white flour - we used Mungoswells Organic Plain White Flour

Method

  1. Boil the lentils in 4 cups of water. Simmer for as long as it takes to get creamy, then add a pinch of salt, pepper and a teaspoon of organic cumin powder.
  2. In a pestle & mortar, mash the garlic cloves with a handful of chopped chillies and a good pinch of salt. Add the juice of two lemons and mix well. Pour this mixture into the cooked lentils with a large dollop of tahini, then stir in a generous glug of olive oil and let thicken for a couple of minutes.
  3. We used a really simple recipe for the flat breads – depending on how many flatbreads you’d like, measure out equal weights of vegan yogurt and plain white flour, add a good pinch of salt and mix well. Separate the dough into equally sized balls, and roll flat on a very well-floured surface, adding a bit more flour as necessary to create handleable rounds. Cook these in a dry, hot pan until nicely browned, flipping halfway to get some colour on both sides.
  4. Serve your lentils warm with a good swirl of tahini and more olive oil on top, and finish with a topping of chopped Organic tomato and a flatbread or two on the side.