|Red Lentil Puree & Flatbread|
Jan 4th, 2005
I don't often make recipes over and over, but here's a combination I've made three or four times since I discovered it. The red lentil puree is very much like hummus, but tangier and creamier with no tahini in it. The flatbread is fluffy and delicious. Both make great leftovers. A warm flatbread with a spread of lentil puree, a sprinkling of feta, and your choice of lettuce, red onion, and roasted red pepper makes an incredibly delicious sandwich. And the flatbread only has to rise for one hour, so it's easy to make on fairly short notice.
I'll post the Flatbread recipe in the next post.
Lentil PureeQuick recipe
This spicy dip is delicious as part of a mezze plate or with grilled flatbread.
In a saucepan, place 1 cup red lentils and 1 ½ cups water and boil for 2 minutes.
Cover and allow to stand for 12 minutes. Place the lentils in a food processor with 1/3 cup olive oil, ¼ cup lemon juice, 1 crushed garlic clove, 1 tsp ground
cumin and sea salt. Process until smooth.
*Note: I have found red lentils at both an Italian/Mediterranean deli and a Middle Eastern import store. You can usually find them at health food stores that have bulk bins as well. They are also called Masoor Dal.
I often have to add a bit of water to the blender to get this all to blend. You may not have that problem in a food processor, but I don't have one.
-Donna Hay, Off the Shelf: Cooking from the Pantry