My pantry is filled with a large variety of legumes that I bought with the good intentions to cook amazing dishes or to sprout. But as tends to happen, life got in the way. I’ve been working full time and haven’t had the chance to cook what I had wanted, and that includes the blogging that I’ve been wanting to do. Fortunately I have a couple of months off before going back to work, and I plan on getting everything done that I’ve been saying that I would do. That includes cooking amazing dishes and blogging about them!
The other night as my husband was getting ready to go to work, he mentioned that he would like me to cook some of the lentils that were in the pantry. I had the plan to make a cool summer salad, then the idea to make a nice soup or chili. As I got ready to cook the lentils up, I thought of the tahini that I had in the fridge and how we had just finished off the last of the hummus. I changed my mind and decided to make a hummus.
Being that it would be a lentil hummus, I immediately thought of Indian food, which brought to mind curry. That is how this recipe developed in my mind. I threw in a bell pepper because I thought it would add a little extra flavor and this is what I came up with. Try using a different type of pepper or zucchini possibly and see what comes of it!
I used red lentils for this recipe but you can use any type you’d like.
TIME: 20 minutes
1 cup lentils
3 cups water
1/2 cup tahini
1 orange bell pepper chopped (about 1 cup)
2 garlic cloves
1/4 cup olive oil
1 teaspoon salt
1 tablespoon curry powder
1/4 cup minced parsley
2 tablespoons lemon juice
YIELDS: 3 cups
Place the lentils in the water and bring to a boil. Reduce heat to simmer and cook for 15 minutes or until done. Most of the water should be absorbed but if there is an extra amount, then rinse them.
Once the lentils have cooled enough, place them in a food processor. Add the remaining ingredients and process until smooth. Chill until ready to be eaten.
You can serve this on pita bread, with cracker, veggies, or as a spread.