Ingredients
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1/4
-
1
-
1/3
-
1 1/4
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
-
-
-
-
Directions
Buttered Nut and Lentil Dip, Practical Vegetarian Cookery, Makes an excellent spread for a pita sandwich – just add grilled veggies or salad type things, maybe a squeeze of lemon, and you have a meal I mashed some regular tofu with a fork and stirred it in to lighten up the dip and give it a little different flavor, too , Practical Vegetarian Cookery
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Steps
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1
Done
|
Melt Half the Buttetr in a Saucepan and Fry the Onion Over a Medium Heat, Stirring Frequently, Until Golden Brown. |
|
2
Done
|
Add the Lentils and Vegetable Stock. |
|
3
Done
|
Bring to a Boil, Then Reduce the Heat and Simmer Gently, Uncovered, For About 25-30 Minutes, Until the Lentils Are Tender. |
|
4
Done
|
Drain Well. |
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5
Done
|
Melt the Remaining Butter in a Small Skillet. |
|
6
Done
|
Add the Almonds and Pine Nuts and Fry Them Over a Low Heat, Stirring Frequently, Until Golden Brown. |
|
7
Done
|
Remove from the Heat. |
|
8
Done
|
Put the Lentils, Almonds, and Pine Nuts, With Any Remaining Butter, Into a Food Processor. |
|
9
Done
|
Add the Ground Coriander, Cumin, Ginger, and Fresh Cilantro. |
|
10
Done
|
Process For About 20 Seconds, Until the Mixture Is Smooth. |
|
11
Done
|
Alternatively, Press the Lentils Through a Strainer to Puree Them and Then Mix With the Finely Chopped Nuts, Spices, and Herbs. |
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12
Done
|
Season the Dip With Salt and Pepper and Garnish With Sprigs of Fresh Cilantro. |
|
13
Done
|
Serve With Fresh Vegetable Crudites and Bread Sticks. |
