Friday, April 29, 2011

Curried Lentil Dip: Gluten Free Friday

I've had this recipe bookmarked for ages. It looked so good when I found it in my reader, so I diligently bookmarked it, and then remembered that I very rarely eat dip.

However, I bought a weekly meal planner the other week (not that meal planning is new for me, but having a nice, pretty meal plan on the fridge door is) and while I was trawling through my recipes, I thought WHY ON EARTH NOT.

Result? Good. I forgot how amazing Tahini is, Mum and I used it a lot making my various vegetarian dishes but I haven't had any for ages. Sesame seeds are the bomb. My dip ended up looking a little less green than the original recipe, because I didn't have any fresh herbs on hand and I didn't think dried parsley and cilantro would have the same effect. It was also a bit too spicy for my weak-ass mouth, but I still ate a darn good lot of it.

Makes 1 cup
Total time commitment: 10 minutes
Recipe from Adrienneats

400g cooked lentils, drained
1 tsp curry powder
1 tsp Garam Masala
1/4 tsp salt
1/4 tsp red pepper flakes
1 tsp black pepper
1 tbsp tahini
2 tbsp olive oil

Blend everything together. BAM, done.

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