French Green Lentils with Sautéed Tomatoes and Toasted Nuts and Seeds

Ingredients

• Serves 6
• Toasted nuts and seeds
• (This will make far more than you will need which means plenty left over to sprinkle on top of salads, roasted or steamed vegetables or soups.)
• 75 g (2.5 ounces) chopped walnuts
• 50 g (1.7 ounces) sesame seeds
• 2 Tbsp sunflower seeds
• 1 Tbsp white peppercorns
• 2 ½ Tbsp coriander seeds
• 1 Tbsp cumin seeds
• 1 tsp Urfa chilli flakes or reg chilli flakes
• 1 ½ tsp sea salt
• Vinagrette
• 2 tbsp sherry vinegar or red wine vinegar
• ¾ tsp sea salt
• Freshly ground black pepper
• 3 to 4 tbsp of extra virgin olive oil
• Lentils and tomatoes:
• 3 Tbsp Olive Oil
• 1/2 onion finely chopped
• 1 stick of celery, finely chopped
• 1 garlic clove, finely diced
• 250 g (1 ¼ cup) French green lentils – Puy Lentils if you can find them
• 5 sprigs fresh thyme or 1 tsp dried
• 125 mls (1/2 cup) dry white wine
• 600 mls (2 ½ cups) water
• 4 tablespoons olive oil
• 300 g cherry tomatoes
• Greek yogurt or Labneh (yogurt cheese)

Instructions

1. Prepare the toasted nuts and seeds mixture:
2. Place walnut pieces in a single layer in a large dry skillet. Place over medium heat and toast until pieces are fragrant and lightly brown. Set aside. In the same skillet toast the sesame seeds until golden (this will go fast so watch them), add to the walnuts. Follow with the sunflower seeds.
4. In the same skillet, one by one, toast the peppercorns, coriander then cumin seeds. Keep separately from the toasted nuts and seeds. Place the toasted spices in a food processor and pulse to roughly grind (or use a mortar and pestle). Put in a bowl.
5. Next, put the toasted nuts and seeds in the food processor and with just a few pulses, process until they are roughly chopped but don’t overdo it – you want pieces not powder. (or use a mortar and pestle to crush).
6. Combine the nuts and seeds with the spices, the salt and pepper flakes and mix. Store in a glass jar or other airtight container.
7. Make the vinaigrette:
8. Put the vinegar and salt in a bowl and whisk until salt dissolves. Whisk in the olive oil. Set aside.
9. To cook the lentils:
10. Heat 2 tablespoons of oil in a large saucepan over medium heat and sauté the onion, celery and garlic until soft but not brown, about 8 to 10 minutes. Stir in lentils and thyme. Lightly season with salt then pour in the white wine. Let reduce slightly then add the water. Bring to a boil, then reduce heat to maintain a low simmer and cook, uncovered until the lentils are tender. This could take anywhere from 15 to 25 minutes depending on your lentils and the heat of your stove. Set your timer for 15 minutes and check to see if they are done. If not, keep checking every few minutes afterwards. Lentils go very quickly from not done to done. When lentils are tender, remove from the stove. If there is any excess liquid, drain it off. Remove the springs of thyme and season lentils with half the vinaigrette you whisked up earlier. After the lentils cool, taste and add more vinaigrette as needed. Set aside.
11. While the lentils are cooking sauté the tomatoes:
12. Add the remain 1 tablespoon of oil to a large skillet and place over high heat. Once it is hot, add the cherry tomatoes, cover with a lid and cook, shaking the pan, until they start to brown and split open. Remove from the pan, sprinkle with salt and pepper and set aside.
13. To serve:
14. Place lentils in a bowl, top with the sautéed cherry tomatoes and a dollop of yogurt or labneh. Sprinkle generously with nut and seed mixture.