crushed puy lentils with turmeric & tahini
Bring a saucepan of water to a boil. Add the lentils and cook for 20 to 30 minutes, until completely cooked. Drain and set aside.
Put the butter and oil in a large sauté pan and place over medium-high heat.Once the butter melts, add the garlic, cumin, turmeric, and ginger, and cook for about 1 minute.. Add the tomatoes, four-fifths of the cilantro, and the cooked lentils. Continue to cook and stir for a couple of minutes before adding the tahini, lemon juice, 4 ½ tablespoons/70 ml water, 1 teaspoon salt, and a good grind of black pepper. Lower the heat to medium and continue to stir and cook gently for about 5 minutes, until hot and thickened. Using a potato masher, roughly mash the lentils a little so that some are broken up and you get a thick porridge consistency.
Spread the lentils on a flat serving plate and sprinkle with the onion, the remaining cilantro, and a final drizzle of olive oil. Serve warm with the hard-boiled eggs alongside and sprinkle paprika.