Preheat and prep: Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment or a light smear of oil. Halving the potatoes increases surface area to maximize crisping; a hot oven is essential to produce golden, caramelized edges quickly without drying the centers.

Prepare the potatoes: Wash 1 kg fingerlings and halve lengthwise so cut sides face down when roasting. Toss them in a bowl with 3 tbsp olive oil, 1/2 tsp salt and 1/4 tsp cracked black pepper. Arrange cut-side down on the baking sheet in a single layer with space between pieces so they roast instead of steam.

Roast the potatoes: Roast on the middle rack for 25–30 minutes, until edges are deeply golden and a paring knife meets little resistance. Turning is optional if you placed cut side down—leaving them undisturbed for the first 20–25 minutes helps build a sturdy crust. The goal is a crisp exterior with a creamy interior.

While the potatoes roast, cook the lentils: Rinse 200 g dry Puy lentils under cold water. Place them in a pot with about 800 ml water (roughly 4 cups), bring to a simmer, skim any foam, then lower heat to maintain a gentle simmer. Cook 18–22 minutes until al dente (lending body but not mushy). Drain and reserve a little cooking liquid (50–100 ml) — the starchy water can loosen the lentils if needed later. Cooking lentils separately ensures they retain their shape and texture in the hash.

Sweat the aromatics and spices: In a large sauté pan, heat the remaining 3 tbsp olive oil over medium heat. Add the thinly sliced red onion and a pinch of salt; sweat gently 6–8 minutes until translucent and starting to caramelize — this sweet base balances the earthy lentils and smoky paprika. Add the minced garlic, 1 tsp ground cumin and 1/2 tsp smoked paprika; cook 30–45 seconds to bloom the spices and release fragrant oils (do not let the garlic burn).

Add and wilt the greens: Add 160 g chopped kale or chard to the pan with a splash (1–2 tbsp) of the reserved lentil cooking liquid or plain water. Toss and cook 2–4 minutes until wilted but still bright — this keeps the greens tender, not mushy, and lets them absorb the spiced oil for flavor continuity.

Combine lentils and potatoes: Add the drained cooked lentils to the pan and stir to combine. Then add the roasted potatoes (taste and adjust salt). Toss gently over medium heat 2–3 minutes to marry flavors and reheat the potatoes without breaking them apart. If the mixture looks dry, add up to 2–3 tbsp reserved lentil cooking liquid to loosen — the liquid helps the tahini cling later.

Make the burnt‑orange tahini drizzle: While the hash comes together, place 4 tbsp tahini in a small bowl. Zest both oranges and set zest aside. Heat a small heavy skillet over medium-high; add the orange zest and toast 20–30 seconds to release oils (you’ll smell intensely bright citrus). Add 60 ml (4 tbsp) fresh orange juice and whisk into the tahini. The orange juice will thicken and then loosen the tahini—if the mix is too thick, thin with 1–2 tsp warm water until pourable. Season with a pinch of salt and 1/4 tsp cumin if you like. Toasting the zest first gives the drizzle a deeper, slightly caramelized orange note that lifts the whole dish.

Finish and season: Taste the hash and adjust seasoning with salt and cracked black pepper. Finish with a final drizzle (about 1 tbsp per serving) of olive oil if desired for richness and sheen. The warm hash helps the tahini mellow and develop a creamy mouthfeel when drizzled.

Plate and garnish: Divide the hash among four plates or a large platter. Spoon the burnt‑orange tahini in a thin ribbon across each portion (roughly 1 tbsp per serving). Scatter 1 tbsp microgreens or chopped parsley over each portion for freshness and texture, and finish with a light grinding of black pepper and a tiny pinch of flaky salt if using.

Serve suggestions: Serve immediately while the potatoes are crisp and the tahini warm. This hash pairs beautifully with a fried or poached egg on top, labneh or thick yogurt on the side, or warmed flatbread to scoop and soak up the sauce.