Friday, November 3, 2017

Red Lentil Dip

Yield: 1 cup

1 cup red lentils
1/4 cup cornmeal
1 tbsp ground cumin
1/2 tsp cayenne
1 small onion, small dice
1/2 cup tomato sauce
3 tbsp sriracha
3 green onions finely sliced (green parts only)
1/4 cup parsley, finely chopped
salt and pepper

1. In a medium pot, combine lentils with 2 cups of water. Bring to a boil and simmer until lentils are soft and liquid is absorbed, about 15 minutes, stirring frequently.
2. Scrape hot lentils into a medium mixing bowl and mash together with the cornmeal until a smooth, uniform texture is achieved.
3. Add the cumin and cayenne and mix. Set aside.
4. In a small saute pan, over medium heat, cook the onion until soft and on the verge of turning brown.
5. Add the tomato sauce and sriracha and let simmer for a couple minutes to merge the flavours. Add to lentil mixture and stir to combine.
6. Allow to cool before folding in the herbs. Season the entire mixture to taste and serve.

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