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.
Serving size: Complete recipe
Calories 1769 Calories from Fat 1130
% Daily Value*
Total Fat 132 g203.8%
Saturated Fat 35.5 g177.6%
Trans Fat 0 g
Cholesterol 121 mg40.3%
Sodium 1750.7 mg72.9%
Total Carbohydrates 113 g37.8%
Dietary Fiber 31 g124.1%
Sugars 18.6 g
Protein 49 g97.4%
Vitamin A 43.5% Vitamin C 22.1%
Calcium 28% Iron 65.4%
*Based on a 2000 Calorie diet