Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Fuel For Body


Issue Date 15 - 21 July, 2017 at 2:00 PM

Mediterranean Lentil Dip


Mediterranean Lentil Dip
Ingredients

· 1 cup dry green lentils, well rinsed
· Salt and black pepper to taste
· 1tsp maple syrup
· 1tsp lemon juice
· 2tsp olive oil + 1tbsp separate
· 2 onions, thinly sliced
· 2 large cloves garlic, minced

For sauce:
· 1/3 cup hummus
· 3tbsp tahini
· 3tbsp dill, chopped or dried
· ½ tsp maple syrup
· 2tbsp lemon juice

For serving:
· Parsley, chopped
· Pita chips or crackers
· Vegetables
· Olives, chopped
· Baked sweet potato

Method
Add lentils and two cups of water to a saucepan and bring to a rolling boil over medium-high heat then reduce heat to medium, or until a mild simmer is achieved. Cook for 20-30 minutes, or until most liquid is absorbed and the lentils are tender and not mushy. Strain to remove any remaining water then return lentils to saucepan off the heat; season with salt and pepper, maple syrup, lemon juice and two teaspoons of olive oil. Stir to coat and sample, and adjust seasonings as needed. Heat a skillet over medium heat and add in remaining olive oil and onions, and stir. Cook for a few minutes or until slightly softened then add garlic and cook for a few minutes more, or until just lightly golden brown then remove from heat but leave in skillet.
To prepare sauce, add hummus, tahini, dill, maple syrup and lemon juice to a mixing bowl and whisk to combine then thin with hot water until slightly thick but pourable. Taste and adjust seasonings as needed. Add cooked, seasoned lentils to the skillet with the garlic and onions. Add sauce and stir to combine. Serve immediately, garnished with fresh parsley or dill, pita chips or crackers, or vegetables.





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