The most tasty dhal ever

Article by Angela Haldane

200g puy or brown Lentils
30g Butter
3 Tbsp olive oil
2 cloves crushed garlic
1tsp ground cumin
4 big juicy tomatoes chopped
fresh coriander chopped
60g Tahini
2 Tbsp fresh lemon juice
1/2 red onion thinly sliced
1/2 tsp paprika
Cook lentils in boiling water for 20 to 30 mins. Drain. Gently fry onion and garlic in the butter and olive oil
Add Tomatoes then lentils and cook for 1 min then add tahini, roughly mash lentils then add lemon juice, coriander, cumin
Add salt and pepper to taste and enough water for a porridge consistency . Lovely poured over a soft poached egg on wholemeal toast
Sprinkled with paprika and olive oil.