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Ingredients
| salted butter: 1/4 cup |
| onions: 1 (chopped) |
| red lentils: 1/3 cup |
| vegetable stock: 1 1/4 cups |
| blanched almonds (whole): 1/2 cup |
| dried pine nuts: 1/2 cup |
| ground coriander: 1/2 tsp |
| ground cumin: 1/2 tsp |
| ginger (minced): 1/2 tsp (grated) |
| fresh cilantro (coriander): 1 tsp (chopped) |
| salt |
| black pepper |
Buttered Nut and Lentil Dip
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
40 min -
Servings
4 serving(s)
Tags
- Melt half the buttetr in a saucepan and fry the onion over a medium heat, stirring frequently, until golden brown.
- Add the lentils and vegetable stock.
- Bring to a boil, then reduce the heat and simmer gently, uncovered, for about 25-30 minutes, until the lentils are tender.
- Drain well.
- Melt the remaining butter in a small skillet.
- Add the almonds and pine nuts and fry them over a low heat, stirring frequently, until golden brown.
- Remove from the heat.
- Put the lentils, almonds, and pine nuts, with any remaining butter, into a food processor.
- Add the ground coriander, cumin, ginger, and fresh cilantro.
- Process for about 20 seconds, until the mixture is smooth.
- Alternatively, press the lentils through a strainer to puree them and then mix with the finely chopped nuts, spices, and herbs.
- Season the dip with salt and pepper and garnish with sprigs of fresh cilantro.
- Serve with fresh vegetable crudites and bread sticks.