Empty My Fridge
If you love Lentils, you’ve got to try this dip!
Ingredients
- Lentil½ cups
- Garlic3 pieces
- Shallot2
- Olive oil2 + 2 tbsp
- Cumin½ tsp
- Fennel seed½ tsp
- Lemon2 tbsp
- Salt½ tsp
- Pepperto taste
- Tahini½ cups
- Parsley
Instructions
- Put the black lentils in a small saucepan with about 3 cups of water. Bring to a boil, then cover and simmer on medium-low for 25 minutes.
- Crush, peel and roughly chop the garlic. Peel and slice the shallots.
- Heat a sauté pan over medium heat. Add 2 tbsp olive oil, then the garlic and shallots, and fry for 2–3 minutes. Add the cumin and fennel seeds and cook for 30 more seconds. Set the pan aside.
- Drain the lentils and transfer them to a food processor. Add the sautéed garlic and shallots, 1/2 cup water, lemon juice, salt and pepper, and blend for about 2 minutes.
- Add the tahini and blend again for about 1 minute.
- Plate the dip, garnish with salt, pepper, chopped parsley and olive oil, and serve.
Summarized from Yeung Man Cooking's video. Watch it for the details.
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