My husband says I have to do something productive with my cookbooks instead of just lying beside them and looking at the pictures and sighing – so here goes…

I have so many lovely lovely cookbooks. I just love staring at them, pretending I am going to make everything in the books and also trying to force my obsession on my friends when they visit (e.g. “look at my new book isn’t beautiful???” Followed by “Don’t be crazy of course you can’t touch it!”)

Anyway, I am going to attempt to cook and adapt from each book (eeekkkkk) each week

First up…..

Plenty More by Yotam Ottolenghi


Tonight for dinner I suggested hot chocolate and lemon curd and I was floored when it was vetoed. So I sulked by looking at my cookbooks – which was actually helpful for once.

I decided on this recipe for no other reasons than I had canned lentils and an onion.

I actually did not have to adapt this recipe much as it was pretty healthy as it was, so really it was a cheat start to my experiment. He cooks the lentils from scratch I used the canned guys, but I rinsed them thoroughly first to get some of the salty briney stuff off.

Lentils are an awesome plant based protein, tasty, high in fibre and cheap! The planty stuff added in were your generic-I-actually-have-that vegetables, like onions, lemons, coriander.

There were no real specialty stuff either just Tahini. I love this stuff so I have it in the fridge all the time. You only needed 3-4 tbs for this recipe.

Here is the recipe in full – try it out. It was tasty as.

Crushed Lentils with Tahini and Cumin
Serves 4 apparently (or just Jed and I …)

What You Will Need
• 1 cup small green Puy lentils if cooking from scratch (look for the smaller ones not the regular ones). However, I used one can of rinsed lentils and one can of chickpeas just for the fun of it.
• 2 Tbsp butter (coconut oil if you are vegan or dairy free)
• 2 Tbsp olive oil
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 2 cups finely diced tomatoes (Haha reading this again I just realised I forgot to add this)
• 2 tbs of coriander leaves (I did not have this but I did have dried coriander spice and also the coriander in a tubey thing I got from the supermarket so I added 1 tsp dried coriander and also 2tbs of the tube stuff)
• 4 tbs tahini paste
• 2 Tbsp lemon juice (I used one lemon)
• salt and fresh ground black pepper
• 1/3 small red onion, sliced very thinly
• 4 eggs, hard boiled (I had no eggs so didn’t add them but would have if I had them – omit them if vegan)
• 1 tbs (around about) Smoked paprika garnish
1. In a large frying pan melt the butter and add the olive oil. Add the garlic and cumin to the pan and stir for about a minute.
Quick note if you are cooking lentils from scratch put them in a medium pan with boiling water, cook for 20minutes and then drain.
2. Add the chopped tomatoes that I forgot to the pan, along with coriander, lentils, chickpeas and the onion. Stir to combine, and let it cook for a few minutes.

3. Stir in the tahini, lemon juice, 1 teaspoon of salt and lots of fresh ground pepper. Let cook gently, for about 5 minutes. Also add in about 70ml of water.

4. Serve the lentils hot along with the cooked eggs. Drizzle with olive oil and throw in the paprika. Eat with pita bread or toasted wraps.
Recipe (with minor changes) from Plenty More

It was probably nearly as good as what the lemon curd would have been…Nearly.

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