Ingrédients
- 1 tbsp olive oil
- 1 red onion, small dice
- 3 garlic cloves, crushed
- 250g mushrooms, chopped small
- ¼ tsp chilli flakes
- 200g fresh cherry tomatoes, halved
- 300g tomato passata
- 1 x 250g pouch of Tomatoey French Puy & Green Lentils
- Salt and pepper
- 2 tbsp tahini
- 1 tbsp tamari soy sauce
- 1 tbsp lemon juice
For the tahini dressing:
Méthode
- Heat the olive oil in a large frying pan and add the onion and garlic. Fry for 5 minutes until turning soft and then add the mushrooms. Fry for another 5 minutes to soften and allow the mushrooms to release their juices.
- Add in the chilli flakes with a pinch of salt and pepper and fry for 1 minute.
- Pour in the fresh tomatoes, tomato passata, Tomatoey French Puy Lentils and stir well. Bring to the boil, reduce the heat to a medium-high simmer, place a lid on top and cook for 10 minutes.
- While the shakshuka cooks, make the tahini dressing by stirring together all the ingredients with 1-2 tbsp of water until smooth.
- Serve the shakshuka topped with the yoghurt, avocado slices, dukkah or chopped nuts, fresh herbs and drizzle over the tahini.
- Serve with toasted sourdough.
Good to know!
Best enjoyed straight away or allow the shakshuka to cool down and store in a sealed container for 2-3 days in the fridge or in the freezer for up to 1 month.
6 comments
A printable version would be good. Then it could be inserted into my copy of
The Simple Plant- Based Cookbook