Persian Red Lentil Dip (vegan)

15 Jan 2011 04:04 PM

This recipe is by Tony Chioda, of the Grainaissance Wholefoods Cooking School in South Melbourne (no longer operating). It is taken from The Age Epicure (29/10/02). Tony says: "...I borrowed it from Cafe Di Stasio... try it either as a chilled soup or a dip."
You will need:
     2 tbsp        virgin olive oil
     1/2 cup      onion, finely diced
     2 cloves     garlic, minced
     1/4           red chilli, finely minced
     1 cup         organic red lentils
     1 cup         sweet potato, diced
     2 tbsp        bulgur wheat
     1 tbsp        paprika
     3 cups       water
     1 tbsp        sea salt
     2 tbsp        lemon juice
     1 tbsp        coriander, chopped
     1 tbsp        fresh mint, chopped
Method:
     1 In a heavy pot, saute the onion, garlic and chilli in a tablespoon of olive oil. Once
         soft and fragrant (about 5 minutes), add the lentils, sweet potato, bulgur,
         paprika and top with water. Bring to boil, lower, cover and simmer for 30 minutes.
     2 When lentils are done, whisk with a wooden spoon or puree in a food processor,
         adding salt, lemon juice and the remaining tablespoon of olive oil. Remove and stir
         in the fresh herbs.
Note:
     Search for the Australian organic red lentils grown in the Wimmera region and
     available at organic grocers' shops.

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Persian Red Lentil Dip (vegan)

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