Buttered Nut and Lentil Dip
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Small, chopped|
|Red lentils||1⁄3 Cup (5.33 tbs)|
|Vegetable stock||1 1⁄2 Cup (24 tbs)|
|Blanched almonds||1⁄2 Cup (8 tbs)|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Ground coriander||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ginger root||1⁄2 Teaspoon, freshly grated|
|Fresh cilantro||1 Teaspoon, chopped|
|Fresh cilantro sprigs||3 (Few Sprigs, To Garnish)|
|Vegetable crudites||1⁄2 Cup (8 tbs) (To Serve, Fresh)|
|Bread sticks||5 (To Serve)|
1. In a saucepan, melt half the butter.
2. Add and sauté the onion on a moderate flame until soft and golden.
3. Stir in lentils and stock and heat until it reaches a boil
4. Reduce the heat and simmer lentils for about 30 minutes, stirring occasionally, until the lentils are tender but not mushy.
5. Drain the liquid.
6. In a small cast iron skillet, melt the remaining butter.
7. Add the almonds and pine nuts and brown them evenly.
8. In a food processor jar, combine the cooked lentils, browned almonds and pine nuts with cooking butter, spices and herbs.
9. Pulse in short bursts for about 15 to 20 seconds until blendes to a smooth paste. Alternatively you can strain the lentils through a fine mesh sieve and add finely chopped nuts, the spices and herbs to it.
10. Season the dip with salt and pepper before serving.
11. Spoon the dip into a bowl and garnish with fresh green onion laeav
12. Serve the dip with crudités, crackers or bread sticks.