Ingrédients
- 1 small onion (red or brown), finely sliced
- 3 garlic cloves, finely chopped
- 1 tbsp bouillon/stock powder
- 250g pouch of Merchant Gourmet Puy Lentils
- 2 tbsp tahini
- 40g sun dried tomatoes
- 2 slices sourdough, toasted
- 80g feta or vegan alternative
Méthode
- Heat a splash of olive oil in a frying pan and gently fry the onion for 5 minutes before adding the garlic.
- When the onion is soft and translucent (about 10 mins) add the stock powder, 200ml of water, Puy Lentils, tahini and sun-dried tomatoes. Stir and cook for a couple more mins. Taste and season.
- Serve on toast and finish by crumbling over the feta. Dig in!
