spicy lentil dip with poppadums

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Spicy Lentil Dip with Poppadums

 

Recipe By :Karen Protheroe

Serving Size : 8 Preparation Time :0:00

Categories : 2002-08-09 Appetizers

Condiments New Import

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup brown lentils

1/2 cup red lentils

1 tablespoon olive oil

1 onion -- chopped

1/2 tablespoon crushed garlic

1 teaspoon turmeric

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 handful fresh corinader leaves

2 tablespoons lemon juice

salt -- to taste

ready-to-cook poppadums (12-14 per 10-oz box)

 

Soak the lentils for a few hours (or overnight) in water. Drain. Cook for 30

minutes and then drain and wash well. Heat oil in large frying pan and saute

onion until soft. Add garlic and spices and cook for a few minutes.

 

Blend this mixture with the lentils, coriander and lemon juice. Add salt.

Refrigerate before serving with microwaved poppadums (microwave on high for 1

minute on each side).

 

COMMENTS - Poppadums are excluded from the nutrition summary. Do not deep fry

the poppadums.

 

About the author: Karen Protheroe has a B.Sc. Med (Hons) degree in Dietetics

from the University of Cape Town, and runs several dietetic practices in Western

Cape

 

Source:

" Skinny Snacks (Struik) "

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Per Serving (excluding unknown items): 105 Calories; 2g Fat (16.8% calories from

fat); 7g Protein; 16g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2

Fat.

 

NOTES : Lentils (and legumes) are excellent for controlling blood sugars and

reducing cholestrol levels because of their high soluble fibre content.

 

Nutr. Assoc. : 903920 0 0 0 0 0 0 0 0 0 0 0