Crushed Lentils With Tahini & Soft-Boiled Eggs (Adas Medames)

Preparation

1. Step 1

   Place 2 large eggs (if using) in a small saucepan, cover with water, and cook for 10 minutes from cold. Drain and set aside until cool enough to touch, then peel the eggs and cut them into halves, lengthwise.

   Step 2

   Put 1⁄4 cup/60 ml olive oil into a medium sauté pan and place over medium-high heat. Add 3 garlic cloves, peeled and crushed to a paste, 1 green chile, finely chopped, and 1 tsp. ground cumin and cook for a minute, until fragrant. Add one 14-oz./400-g can of beluga/brown lentils, drained and rinsed (12 oz./330g), 2 medium tomatoes, peeled and cut into ½"/1cm dice (7 oz./200g), and 1 cup/20g fresh cilantro leaves, roughly chopped, and cook, stirring, for a couple of minutes, then add 1⁄4 cup/60g tahini paste, 3 Tbsp. lemon juice, 5 Tbsp./70ml water, 1¼ tsp. salt, and a good grind of black pepper.

   Step 3

   Turn the heat down to medium and cook gently, stirring, for about 5 minutes, or until hot and thickened. Roughly mash the lentils with a potato masher, so that some are broken and some remain whole.

   Step 4

   Serve in individual bowls, with half an egg (2 if serving as a main), some sumac onions, remaining 1 medium tomato, peeled and cut into ½"/ 1cm dice (3.5 oz./100g), the whole cilantro leaves, and pan-fried turmeric bread or pita. Finish with a generous drizzle of olive oil.