Buttered Nut And Lentil Dip Food

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ADAS CAREH ( LENTIL BUTTER)



Adas Careh ( Lentil Butter) image

Make and share this Adas Careh ( Lentil Butter) recipe from Food.com.

Provided by Mercy

Categories     Spreads

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup uncooked lentils, rinsed and drained
2 1/4 cups water
1/2 teaspoon salt
1 tablespoon olive oil
green onion, sliced
2 garlic cloves, minced
1 1/2 tablespoons fresh parsley, chopped
1 dash cayenne pepper
1 dash turmeric
1/4 cup water, as needed

Steps:

  • Combine the lentils, 2 1/4 cups water and 1/2 teaspoon salt in a pot.
  • Cook until the lentils are soft; drain and reserve stock.
  • Heat oil in skillet and saute the onions and garlic until onions are translucent.
  • Add the parsley and spices then cook another minute; set aside.
  • Combine the lentils, cooking water and onion mixture in a food processor, adding more water a tablespoon at a time, as needed, until the mixture reaches a spreadable consistency.
  • Refrigerate a few hours before serving.

Nutrition Facts : Calories 45.1, Fat 1.8, SaturatedFat 0.2, Sodium 148.6, Carbohydrate 5.3, Fiber 2, Sugar 0.5, Protein 2.3

DAL MAKHANI (BUTTER LENTILS)



Dal Makhani (Butter Lentils) image

This is my adaptation of Dal Makhani. This is a slightly sweet and savory version compared to the tomato-based versions out there - it reminds me more of what you would get in a restaurant. I use sugar, cinnamon, and more butter than other offerings in my version. I always make my version of Coconut Chicken Curry when I make this recipe. This dish pairs well with a rice side; I prefer basmati rice, particularly as a pilaf. It also pairs well with naan bread.

Provided by Matthieu Duquette

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h15m

Yield 6

Number Of Ingredients 22

1 ½ cups lentils
2 tablespoons ground cinnamon
1 tablespoon chile powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 teaspoon nutmeg
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
½ teaspoon ground cloves
½ teaspoon ground allspice
2 bay leaves
2 tablespoons olive oil
5 tomatoes, pureed
2 tablespoons ginger paste
3 cloves garlic, minced
2 tablespoons white sugar
salt to taste
1 cup heavy whipping cream
6 tablespoons butter
1 lime, cut into wedges

Steps:

  • Soak lentils in a saucepan of water for 1 hour. Bring to a boil for 5 minutes. Drain.
  • Heat cinnamon, chile powder, coriander, cumin, turmeric, nutmeg, paprika, black pepper, cayenne, cloves, allspice, and bay leaves in a large skillet over medium heat, stirring occasionally, until fragrant, about 5 minutes.
  • Stir olive oil into the skillet. Add tomatoes, ginger paste, and garlic; simmer until flavors combine, about 10 minutes. Stir in sugar and salt. Cook until mixture thickens into a pulpy sauce, about 5 minutes. Add lentils and simmer until tender, about 5 minutes.
  • Stir cream and butter into sauce. Cook until sauce thickens and lentils are very soft, about 30 minutes. Squeeze some lime juice over each serving.

Nutrition Facts : Calories 533.5 calories, Carbohydrate 48.5 g, Cholesterol 84.9 mg, Fat 32.7 g, Fiber 19.5 g, Protein 15.7 g, SaturatedFat 17.5 g, Sodium 137.6 mg, Sugar 8.9 g

LENTIL AND ARTICHOKE DIP



Lentil and Artichoke Dip image

Yes, weird combination but you must try - it works and is absolutely delicious. serve with chopped vegies or crackers.

Provided by Mel Bedggood

Categories     Lentil

Time 4m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup cooked lentils, I used canned drained
2 canned artichoke hearts, drained
1/2 teaspoon cumin
3 tablespoons lemon juice
1 teaspoon garlic
1 teaspoon chili, crushed
1 pinch salt
1 pinch pepper

Steps:

  • mix ingredients together with blender or food processor
  • add water or more lemon juice for a smoother consistency.

Nutrition Facts : Calories 32.6, Fat 0.2, Cholesterol 0.1, Sodium 52, Carbohydrate 6.6, Fiber 2.7, Sugar 0.7, Protein 2.3

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