Sunday, January 3, 2010

Curried Lentil Dip

Easy and nutritious . . . and wicked yummy. Serve with crudites or crackers or wedges of toasted naan. From Moosewood Restaurant New Classics.

1 cup red lentils
2.5 cups water
1 Tbsp olive oil
1.5 cups peeled, cored, diced apples
3 garlic cloves, minced or pressed
0.25 cup raisins
1 tsp curry powder
1 tsp garam masala (optional)
0.25 cup reduced fat coconut milk (or use apple juice for lower fat)
2 Tbsp fresh lemon juice
0.5 tsp salt

In a medium saucepan, bring the lentils and water to a boil. Lower the heat and simmer until the lentils are very soft and most of the water absorbed -- about 20 minutes.

Meanwhile, heat the oil in a skillet and sauté the onions, apples and garlic with a dash of salt, for a bout 5 minutes on medium heat. Add raisins, curry, and garam masala. Continue to sauté for 10 more minutes, until tender.

Combine lentils, onion mixture, lemon juice and coconut milk in food processor and puree until smooth-ish. Add salt to taste.

Serve at room temperature or chilled.

No comments: