Golden Lentil Dip Recipes

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.

Steps:

• Heat oil in large skillet on medium heat. Add onion; cook and stir 2 to 3 minutes or until translucent.
• Stir in lentils, tomatoes and Seasoning Mix. Bring to boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally.
• Spoon into serving bowl. Sprinkle with cheese.

Steps:

• Place all ingreidients in a large pot and bring to a boil.
• Turn pot down to a simmer and simmer for 20-30 minutes, or until the lentils are tender. Puree them with a stab mixer or a blender till smooth.

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion, and cook 5 minutes. Add chickpeas, stock, and water, and simmer until tender, about 45 minutes.
• Mash garlic, finely chopped cilantro, and salt into a paste. Add garlic paste, celery, tomatoes, lentils, tomato paste, lemon juice, and spices to pot. Simmer until lentils are tender, 30 to 40 minutes.
• Add pasta and dates, and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in coarsely chopped cilantro and parsley. Garnish with parsley leaves, and serve with lemon wedges.