Tuesday, May 31, 2016

Spicy Lentil Puree

1 T. unsalted butter
1 small white onion, minced
1 garlic clove, grated
1 2" piece of fresh ginger, peeled and grated
1 T. ground cumin
2 t. curry powder
2 t. ground coriander
1 t. ground turmeric
1/2 t. ground cloves
1/2 t. ground cinnamon
1 c. uncooked lentils, picked over and rinsed
1-1/2 c. vegetable broth
Pita bread for dipping, if desired

In a large skillet, melt the butter. Saute the onion, garlic, ginger, cumin, curry powder, coriander, turmeric, cloves, and cinnamon over medium heat until the onion is soft and translucent, about 7 minutes.

Add the lentils and stir well to coat with the spices. Add the vegetable broth. Bring to a boil, cover, and turn the heat down to low. Steam for 30 minutes, until the lentils are very soft and the liquid has been absorbed.

Transfer the lentils to a food processor or blender and process in short pulses to puree. Be careful not to overprocess or the mixture will be too thin.

You can make this up to 3 days in advance. Refrigerate in a covered container.

This is great as a dip for pita bread or a sauce for chicken.

Makes about 1-1/2 cups.

Adapted from Almost Vegetarian, p. 201. 

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