4 tablespoons of butter 1 small onion, chopped 1/2 cup of red lentils 1 1/4 cups of vegetable bouillon 3/4 cups of blanched almonds 1/2 cup of pine nuts 1/2 teaspoon of ground coriander 1/2 teaspoon of ground cumin 1/2 teaspoon of grated gingerroot 1 teaspoon of chopped fresh cilantro salt and pepper sprigs of fresh coriander, to garnish
To serve fresh vegetable crudités bread slices
Melt half the butter in a pan, add the onion, and sauté over medium heat, stirring frequently, until it is golden brown in color. Add the lentils and vegetable bouillon. Bring to a boil, then lower 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 cook them over low heat stirring frequently, until golden brown. Remove from the heat. Put the lentils, almonds and pine nuts into a food processor or blender, together with any butter remaining in the skillet. Add the ground coriander, cumin, gingerroot, and fresh cilantro. Process for about 15 - 20 seconds, until the mixture is smooth. Alternatively, press the lentils through a strainer with the back of a wooden spoon 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 crudités and breadsticks. Serves 4
* Green or brown lentils can be used, but they will take longer to cook than red lentils. If you desire, substitute peanuts for the almonds. Ground ginger can be used instead of fresh - substitute 1/2 teaspoon and add it with the other spices.
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