Curried Lentil Dip
Looking for something unusual for a party or a potluck dinner? When this dip is one of the choices, it’s almost always gone long before the cheese dips are even half eaten.
1 cup red lentils
2 1/2 cups water
1 tablespoon vegetable oil
1 cup diced onions
1 1/2 cups peeled, cored, and diced apples
3 garlic cloves, minced
1/4 cup raisins
1 teaspoon curry powder
1 teaspoon garam masala (optional)
1/4 cup coconut milk
2 tablespoons fresh lemon juice
1/2 teaspoon salt
In a medium saucepan, bring the lentils and water to a boil. Lower the heat and simmer until the lentils are soft and most of the water is absorbed, about 20 minutes.
Meanwhile, heat the oil in a skillet and sauté the onions, apples, and garlic with a dash of salt for about 5 minutes on medium heat. Add the raisins, curry powder, and the garam masala, if using, and continue to sauté for 10 minutes, until tender.
In a food processor or blender, pureé the cooked lentils and sautéed onion mix with the coconut milk and lemon juice. Add the salt and adjust to taste.
Serve at room temp or chilled.
Present along with crudités and delicate papadams or rice crackers.
Or try with chunks or slices of pineapple and mango.
As prepared, each serving contains 34 calories, 0g total fat, 0mg cholesterol, 30mg sodium, 5.8g total carbohydrate and 2g protein.