Thursday, November 3, 2011

Curried Red Lentil Spread -VEGAN


Sorry for the long pause, our family grew this summer and has been blessed with another beautiful baby girl named Mariza.

Ok, down to business!

Last week I attended an outdoor Autumn potluck with the task of creating something healthy, and orange to share. I'm not vegan, but having grown up being at times vegetarian, beans and lentils find there way into almost every meal at our house. This is a quick, inexpensive and healthy snack that's also great to bring to those winter gatherings.

Curried Red Lentil Spread

2 C red lentils
2 Bulbs roasted garlic
1/2-1 t yellow curry powder
3 T extra virgin olive oil
Salt to taste
Water to thin if needed

Slice tops off bulbs of garlic, drizzle with olive oil, close in a foil pouch and bake at 425 until you smell their yummy goodness, remove from oven, allow to cool in pouch and squeeze out cloves. Wash and cover lentils with water, simmer until soft, remove excess water and allow to cool. Puree lentils, garlic, curry powder and olive oil. Add salt to taste and water as desired to achieve desired consistency. Serve with tortilla or pita chips as a spread for bread or on sandwiches.

Energy & Time Saving Tip:

Avoid heating the oven up just to do the roasted garlic, instead why not do big pouches of them while baking something else and freeze them, that way they are always on hand.

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