Monday, March 7, 2016

Curried Ginger Lentil Spread or Salad

This meal is originally supposed to be a spread used in pitas, with crackers, or vegetables -- kind of like a thick lentil-based hummus.  We love it so much I that I often make it as a salad so we can eat it year round!  The spread-version is more of a simple summer side, but the salad can be eaten warm in pitas or tortillas, or with a simple pureed vegetable soup!

Curried Ginger Lentil Spread or Salad
serves 4-6
  • 1 1/2 cup dry lentils (brown) + 3 cups water or brother
  • 1 TBLS curry powder (Indian)
  • 1/2 tsp garlic powder or 2 tsp raw minced
  • 3 TBLS brown sugar or maple syrup
  • 3/4 cup water
  • 3 TBLS lemon juice (more if needed to thin)
  • 1 tsp fresh grated ginger
  • 1 TBLS apple cider vinegar
  • rounded 1/8 tsp smoked paprika
  • 1/8 tsp salt
-- Spread: Cook lentils.  Put everything in a food processor and puree until smooth. 

-- Salad: Do not puree.  OMIT: water and sugar.  Reduce lemon juice to 1 TBLS.  Everything else the same.  ADD: 2 cups each: corn kernels, fine dice carrots, fine chopped kale (opt)

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