This recipe comes to you from my sister Sylvia and Alive magazine. Looks yummy. Great to serve with fresh veggies and toasted pitas. I believe Sylvia added a bit of dill to her dip. Whatever works.
Ingredients:
- 1 cup dried red lentils
- 3 large garlic cloves, peeled
- 2 Tbsp fresh lemon juice
- 2 Tbsp tahini
- 1 Tbsp toasted sesame oil
- 2 tsp blonde miso
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- chili oil and fresh cilantro or parsley for garnish (optional)
Methods:
Rinse the lentils to remove any fine debris. In a large saucepan, bring 3 cups of water to a boil, then add the lentils and garlic and bring to a boil again. Reduce the heat and simmer uncovered for about 15 minutes until the lentils are soft. Drain the liquid, reserving a bit for later. Slightly cool the lentils and garlic before whizzing them with the lemons juice, tahini, sesame oil, miso and seasonings. If the mixture is too thick, add a bit of the lentil cooking water. Transfer the dip to a bowl and refrigerate. Drizzle with chili oil and garnish, if you like, with cilantro or parsley.
