Bring Mediterranean flavors to the table with this quick lentil dip.
I have been eating a lot this dip recently. My favorite combination is with cucumbers. There has not been a day in the last ten days that we have not had some of this dip in our refrigerator. I even took some to a “Healthy Eating” Workshop I was leading at a Doctor’s office. It was a mixed group of people and I must day they all enjoyed the dip. Well… one could say they were being polite and appreciating what was served….… but since they took seconds and thirds I can say with certainty they liked the taste! Let me know what you think?
2 cups cooked Indian Brown (Masoor) or French Green Lentils { I used green lentils}
2 cloves garlic
½ jalapeño
¼ cup curly leaf parsley or ¼ cup Basil or both
3 Tablespoons Juice of Lemon (about 1 lemon)
1½ Tablespoon Tahini Paste
2 Tablespoons Extra Virgin Olive Oil
Sea Salt to taste
Drain the cooked lentils, reserve the liquid. Combine all the ingredients in the food processor or blender. Add about ¼ cup liquid and blend for 3-5 minutes until smooth. Enjoy with cucumber spears, carrot sticks, sliced bell peppers, celery sticks or pita Chips. This can be enjoyed as a sandwich spread too.
Stays well for up to 5 days in the fridge.
Lentils are a great source of Folate, Vitamin B, Iron, minerals like Phosphate and Manganese. Regular consumption of lentils can reduce inflammation in the body while also providing you with a steady stream of energy. Basil and Parsley are both great herbs for naturally detoxing the body.
