Cooking Classics: Lemon-Garlic Lentil Dip

Cooking Classics

The Hors d’oeuvre

Lemon-Garlic Lentil Dip

Lemon-Garlic Lentil Dip is a highly flavored, fresh appetizer comparable to hummus or white bean dip. Once blended in the food processor, the parsley offers a smattering of spring green color. When entertaining, arrange an assortment of radishes, carrots & snap peas on a platter to serve along side it. Crostini toasts prepared from a Rustic Bâtard or freshly baked Small Batch Pita Bread make lovely offerings too. It can be dolloped over salads & sandwiches filled with fresh from the garden vegetables to elevate everyday meals. If you prepared the Fresh Herb Lentil Soup recently, you’ll have plenty of the legumes remaining to make the dip plus one additional spring recipe in the weeks ahead. Learn how to prepare a simple, versatile appetizer ideal for a number of worthy occasions. 

Lemon-Garlic Lentil Dip
makes 10 servings

3 cups cooked Basic Lentils
1/2 cup loosely packed fresh parsley leaves
1/4 cup fresh lemon juice
2 Tbsp olive oil
1 Tbsp water
3 garlic cloves, pressed
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
Garnishes: Fresh parsley & crushed red pepper flakes
Assorted crudité
Small Batch Pita Bread

Combine the first 9 ingredients in a food processor. Pulse the mixture on Low speed until smooth, about 1 minute. Garnish, if desired. Serve with assorted crudité & pita bread. 

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Cook Lentils

Due to their small size, lentils can be cooked quickly without the need to soak them first unlike many other beans. They can be used in soups by adding to the end of the cooking time or tossed into salads for extra texture. I prefer to marinate them in a simple vinaigrette as it offers one more layer of flavor to them. Look to The Basics: Lentils for more information regarding this nutrient dense food.

Basic Lentils
makes 3 cups

3 cups water 
1 cup lentils
1/4 tsp kosher salt

Bring the water & the lentils to a boil over Medium-High heat in a 2-quart saucepan. Reduce the heat to just below the Medium setting & gently simmer 15 to 18 minutes or until the lentils are just tender. Remove from the heat & drain in a fine wire mesh sieve. Rinse under hot water if using for a warm cooking application or under cold water if using for a chilled application. Season the lentils with the salt. Use as directed in specific recipe applications. 

The Tune
“Night & Day” Ella Fitzgerald
httpa://www.youtube.com/watch?v=PEM_63_P0CY

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Be sweet.