Guest guest Posted April 29, 2002 Report Share Posted April 29, 2002 Greetings, Every weekend I make some type of bean spread/dip, which I use throughout the week for quick lunches and snacks. This week I had some cooked lentils in the freezer, so I defrosted them, and decided to experiment a bit. I didn't measure anything, but I'll try to give general instructions, and you can experiment yourself to see what you like: Lentil Dip *all measurements given are approximate about 1 1/2 cups cooked lentils about 3 or 4 tablespoons almond butter about 1 tablespoon basalmic vinegar curry powder cinnamon cayenne pepper a little bit of water dried parsley Combine ingredients in a food processor, and blend to desired consistency. It will become thicker the next day in the refrigerator, so if you desire a thinner consistency, for dipping, just add a bit more water the next day. Or leave as is for a sandwich/cracker spread. Enjoy, and feel free to add or change ingredients according to your taste. Blessings and good health to everyone, Christine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2002 Report Share Posted April 30, 2002 CATTZEYE77 wrote: > > Greetings, > > Every weekend I make some type of bean spread/dip, which I use throughout the > week for quick lunches and snacks. This week I had some cooked lentils in > the freezer, so I defrosted them, and decided to experiment a bit. I didn't > measure anything, but I'll try to give general instructions, and you can > experiment yourself to see what you like: > i love mixing lentils (red mashes easiest, but any work, especially chana dal) with caramelized onions, a bit of tahini, and plenty of garlic. YUM. i make most of my spreads by replacing ingredients for hummous. quite a wide variety off one basic recipe. i've tried one similar to the one you shared, but i used tahini instead of almond butter. it's hard to find almond butter made in a soy-free facility. :/ ygg -- **~*~*Never underestimate a cow who can knit with her hooves*~*~** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2002 Report Share Posted May 1, 2002 In a message dated 4/29/02 8:54:37 PM Pacific Daylight Time, krasota writes: > i love mixing lentils (red mashes easiest, but any work, especially > chana dal) with caramelized onions, a bit of tahini, and plenty of > garlic. YUM. i make most of my spreads by replacing ingredients for > hummous. quite a wide variety off one basic recipe. > > Yes, I've found that you can use the basic hummus idea , and substitute different types of beans, spices, and nut or seed butters, to come up with many different dips.The one you mentioned with the caramelized onions sounds really good! Christine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2008 Report Share Posted September 4, 2008 Lentil Dip 12 slices white GF bread, crusts removed olive oil cooking spray two 400 g (14 oz) cans brown lentils, drained, rinsed 2 garlic cloves, chopped 1/4 cup olive oil 1 lemon, juiced 1/4 cup flat-leaf parsley leaves 1/4 cup basil leaves extra virgin olive oil and chopped salt and pepper, to taste flat-leaf parsley leaves, to serve 1. Preheat oven to 200 C (390 F). Line 2 baking trays with baking paper. 2. Cut each bread slice into 4 triangles. Spray both sides with oil. Place on prepared baking trays. Bake, turning once, for 15 to 20 minutes or until golden. 3. Meanwhile, combine lentils, garlic, olive oil, 2 tablespoons (8 tsp) lemon juice, 2 tablespoons (8 tsp) water, parsley and basil in a food processor. Process until mixture is well combined (but not smooth). Season with salt and pepper. 4. Spoon into a bowl, drizzle with extra virgin olive oil and sprinkle with parsley. Serve with GF toast. Quote Link to comment Share on other sites More sharing options...
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