Puy Lentil Dip

Ingredients:

1-1/2 cups french green lentils, soaked
1 tablespoon butter
2 cloves garlic, minced
2 roma tomatoes, chopped
1 teaspoon cumin
1/4 teaspoon coriander (optional)
1/3 cup cilantro, chopped
2 tablespoons tahini
2 tablespoons lemon juice
salt and black pepper, to taste
1 small red onion, thinly sliced
olive oil

Cook the lentils until tender. Partially mash the lentils and set aside.

In a saucepan, melt the butter and add garlic, coriander, and cumin, then tomatoes. Cook until tomatoes are softened and add the cilantro and lentils. Cook until mixture is thickened and mash the mixture a little more if needed.

Meanwhile, place the sliced onions in ice water for 20 minutes and drain.

Stir tahini into lentil mixture and add lemon juice. Season with salt and pepper.

Place dip into a shallow plate and sprinkle onions and more cilantro on top. Drizzle with olive oil.

Serve warm with flatbread.