Last night after my success with making a Red Lentil and Cauliflower curry, I decide it would be neat to try to make a Red lentil spread for sandwiches for the rest of the week. I’d found several recipes for red lentil dips on the web and wondered it one of those would suit my needs. It turns out that riffing on a recipe from Poppytalk did the trick. Here is my riff
1 1/2 c red lentils
2 bay leaves
2 tbs Olive oil
1 tbs cumin
1 tsp tumeric
1 tsp New Mexico Chile powder
1 tsp garlic powder
1 tsp paprika
1 tbs sriracha
salt & pepper
In a medium sized pot, boil 3 cups of water. Add in bay leaves and lentils, cover and simmer for 15-20 minutes or until lentils are tender and soft. Discard bay leaves. In a blender, combine lentils, olive oil, spices and sriracha and blend until smooth. Transfer to a tupperware container and allow to cool before covering and refrigerating.
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The biggest issue with this recipe is that the batch it makes is much larger than I needed. If I were making this again, I’d cut the recipe in 1/2 in order to get a batch of the appropriate size for making wraps for a week.
To make a wrap with this distribute 2 tablespoons of the red lentil spread on a whole wheat wrap. Add diced grilled eggplant, mixed greens and sprouts. Tuck ends in and roll wrap up.