Red Lentil And Peanut Dip Food

RED LENTIL & SWEET POTATO PâTé

Steps:

• Heat the oil in a large pan, add the onion and cook slowly until soft and golden. Tip in the paprika and cook for a further 2 mins, then add the sweet potato, lentils, thyme and stock. Bring to a simmer, then cook for 20 mins or until the potato and lentils are tender.
• Add the vinegar and some seasoning, and roughly mash the mixture until you get a texture you like. Chill for 1 hr, then drizzle with olive oil, dust with the extra paprika and sprinkle with thyme sprigs, if you like. Serve with pitta bread and vegetable sticks.

SPICY LENTIL DIP

Steps:

• In a medium saucepan combine the lentils, onion and water. Cover and bring to a boil. Reduce heat to low and simmer for 25 minutes or until lentils are soft. Pass lentils through a food mill or blend them in a blender.
• Toast curry powder and cumin seeds in a small skillet over medium heat until fragrant. Add cayenne, oil and garlic. Saute for 1 minute.
• Stir spice mixture into lentils and serve.

VEGAN RED LENTIL CURRY

Steps:

• Rinse the lentils in cold water until the water runs clear.
• Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.
• Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.
• Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
• Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
• Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
• Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.

LENTILS AND RED PEPPER DIP

Steps:

• In a skillet, softened bell peppers and garlic in oil. Add salt and pepper. Add chicken stock, lentils and lemon juice. Bring to boil. Cover and let simmer about 15 minutes or until lentils are tender.
• In a food processor, reduce in a creamy puree. Adjust seasoning. Let cool. Cover and refrigerate until cold.
• Serve as a dip with grilled pita bread, veggies or as a garnish for sandwiches.

RED LENTIL AND PEANUT DIP

Steps:

• 1. Heat 2-3 cups water to a boil. Add lentils and cook uncovered, until tender. About 12 minutes.
• 2. Drain lentils. Put in bowl and stir in garlic, ginger, cumin, curry powder and salt.
• 3. Heat oil in a skillet over medium. Add chili strips and peanuts. Stir and cook until peanuts are golden, about 2 minutes.
• 4. Spoon lentil mixture into serving dish. Spoon the peanuts, chili strips and remaining oil over lentils. Garnish with cilantro. Serve warm with chips , naan or pita.