Boil the lentils for 15-20 minutes. Drain and set aside. Melt butter and oil in sauté pan, add the garlic and cumin and cook for a minute. Add the tomatoes, cilantro, and cooked lentils. Cook a couple of minutes, add the tahini and lemon juice, a teaspoon of salt, and a good pinch of pepper plus 4.5 Tablespoons of water. Turn down the heat and cook until hot and thickened. Mash the lentils to a thick, porridge concistency. Spread on a plate and drizzle with olive oil.
From: "veggieventure.com. 1/11/14
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 142 (78%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 15mg||5 %|
|Sodium 170.2mg||6 %|
|Potassium 313mg||8 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 6.3g|
|Protein 3.8g||5 %|
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Calories per serving: 181
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