Buttered Nut And Lentil Dip Recipes
GOLDEN LENTIL DIP
Provided by Melissa Clark
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- 1. In a medium pot over medium heat, combine the stock, lentils, onion, celery, saffron, salt, and pepper. Bring to a simmer and cook gently until the lentils are tender and light golden in color, 20 to 35 minutes, depending on the lentils. (If they begin to dry out, add water as needed.) Drain, reserving any remaining liquid.
- 2. Transfer the lentil mixture to a food processor. Add the butter and pulse, adding the reserved liquid (or water, if you run out) 1 tablespoon at a time, until the dip has the consistency of hummus.
- 3. Place the dip in a bowl and let cool. Serve with pretzels, crackers, raw vegetables, or chicken tenders.
DAL MAKHANI (BUTTER LENTILS)
This is my adaptation of Dal Makhani. This is a slightly sweet and savory version compared to the tomato-based versions out there - it reminds me more of what you would get in a restaurant. I use sugar, cinnamon, and more butter than other offerings in my version. I always make my version of Coconut Chicken Curry when I make this recipe. This dish pairs well with a rice side; I prefer basmati rice, particularly as a pilaf. It also pairs well with naan bread.
Provided by Matthieu Duquette
Categories Soups, Stews and Chili Recipes Stews
Time 2h15m
Yield 6
Number Of Ingredients 22
Steps:
- Soak lentils in a saucepan of water for 1 hour. Bring to a boil for 5 minutes. Drain.
- Heat cinnamon, chile powder, coriander, cumin, turmeric, nutmeg, paprika, black pepper, cayenne, cloves, allspice, and bay leaves in a large skillet over medium heat, stirring occasionally, until fragrant, about 5 minutes.
- Stir olive oil into the skillet. Add tomatoes, ginger paste, and garlic; simmer until flavors combine, about 10 minutes. Stir in sugar and salt. Cook until mixture thickens into a pulpy sauce, about 5 minutes. Add lentils and simmer until tender, about 5 minutes.
- Stir cream and butter into sauce. Cook until sauce thickens and lentils are very soft, about 30 minutes. Squeeze some lime juice over each serving.
Nutrition Facts : Calories 533.5 calories, Carbohydrate 48.5 g, Cholesterol 84.9 mg, Fat 32.7 g, Fiber 19.5 g, Protein 15.7 g, SaturatedFat 17.5 g, Sodium 137.6 mg, Sugar 8.9 g
BUTTERED LENTIL SOUP
Make and share this Buttered Lentil Soup recipe from Food.com.
Provided by KTPie
Categories Lentil
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Chop onions and fry until soft.
- Add carrots, lentils, stock, mustard, paprika and sage.
- Simmer for 30 minutes.
- Turn off heat, add butter and milk powder.
- Allow to cool and blend with handblender or food processor.
- Add cream and heat through before serving.
Nutrition Facts : Calories 530.9, Fat 35.5, SaturatedFat 21.6, Cholesterol 114.4, Sodium 227.8, Carbohydrate 44.5, Fiber 9.5, Sugar 13.8, Protein 13.7
LENTILS WITH BUTTERNUT SQUASH
Delicious winter salad
Provided by tweety_anja
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Peel the squash and the onions and cut into large chunks. Place the squash and the onions in a roasting tin. Scatter with cumin seeds and toss in olive oil. Cook at 180C/ Gas 4 for 40 minutes until soft and charred.
- Meanwhile, place lentils in a pan and cover with water. Add the bay leaf and bacon, bring to a simmer and cook, covered, for 20-25 minutes. Drain, discarding bacon and bay, and combine with squash and onions.
- In a bowl, mix the yoghurt, vinegar and 1 tbsp olive oil. Stir into the lentils with the herbs, zest and juice.
- Season and serve.
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