Bristol Co-operative Gym

This is a bit of a staple dish at our house as it’s really comforting and creamy! I’ve only recently discovered that tahini is a bit of a miracle sauce maker, and totally gives you that creaminess whilst also being vegan. Also a member of the Co-op gym recently told me they’ve been given a kilo of tahini so here’s one way to start chipping away at it….

• 1 onion
• 2 cloves garlic
• 1 tsp sumac
• 1 tsp cumin
• 1 tsp pomegranate molasses (or any other sneaky bit of sweetness)
• Salt and pepper
• 2 tsp vegetable bouillon
• Zest and juice of one lemon
• 2 cups of green lentils
• Tahini (to taste)

• 3 leeks
• 2 cups of mushrooms (whatever you can get)
• Chilli flakes

1. Fry the onion, garlic, cumin, sumac until golden
2. Add the lentils, stir for a few minutes whilst they soak up all the flavours
3. Stir in the bouillon, lemon zest and juice, and add a cup of water
4. Bring to the boil and then allow to simmer until the green lentils are cooked
5. Mix in the tahini until its creaminess is to your liking
6. Season with salt and pepper

1. Whilst the lentils are cooking, fry the leeks (in rounds) in olive oil and chilli flakes until they’ve softened
2. Add in the mushrooms and cook until they’ve reduced in size
3. Season with salt and pepper
4. Serve on top of the lentil dish!