Lentils in a sauce of tahini, tomatoes and cumin

Recipe by Damaris Beems
0.0 from 0 votes
Course: Sides, MainCuisine: Arabic




Cooking time


Total time



Yes, lentils can also look very festive and exquisite. This is a dish you can eat every day. Any time. Any place. As a side dish. Quickly taking a spoon of it out of the bowl. Preferably warm, but oh well if it’s cold that’s alright as well. It makes me happy when I see that there’s some of it left in the bowl in the fridge and no one’s has beaten me to it. A few fresh rings of red onion on top and you’ve created you small little paradis for a few moments.


  • 250 gram lentils (from a can)

  • 3 cloves garlic

  • 1 tea spoon rounded cumin

  • 4 ripe tomatoes

  • 0,5 bouquet fresh coriander

  • 60 gram tahina

  • 0,5 lemon (for its juice)

  • 1 red onion

  • 0,5 tea spoon paprikapa powder

  • olive oil and plant based butter

  • salt and pepper


  • Place the butter and olive oil in a hot frying pan. Once the butter has melted, add the cumin and garlic and let it simmer for a while. After 1-2 minutes add the chopped tomatoes along with the lentils. Let it simmer for 5 minutes.
  • Then add the tahina and lemon juice along with half a glass of hot water. Stir well.
    Add the chopped coriander and salt and pepper. Let everything simmer gently over low heat and keep stirring until it has all become nice and creamy. That takes about 5-10 minutes. Then mash the lentils a little flat with a fork. That’s nice. It really is.
  • Serve it on a nice dish, top it with strings of red onion and some chopped coriander.

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