 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
By Polly Pitchford, Full Spectrum Health. Quick-cooking red lentils make this bean dip easy to do. red lentils, water or vegetable stock, onion, garlic, olive oil, thyme, salt, parsley, black pepper, vinegar, parsley, basil cvt Ingredients:
2 cups red lentils |
3 1/2 cups water or vegetable stock |
1 large onion, chopped fine |
3 cloves garlic, minced |
2 tablespoons olive oil |
1 teaspoon thyme |
1 teaspoon salt |
1/2 cup minced parsley |
1/2 teaspoon black pepper |
1 teaspoon vinegar |
1 teaspoon parsley |
1 teaspoon basil |
Directions:
1. Wash red lentils very quickly and just before cooking so they don't clump together and dry out, making them harder to cook. Place into a saucepan with the water or stock, bring to a boil, reduce heat to medium, and simmer, covered, for 20 minutes.
2. In a large skillet, heat the oil. Add the garlic, onions and herbs and saute over medium heat, stirring constantly, for about 10 minutes, or until the onions and garlic are browned and fragrant.
3. When the lentils are done, stir them thoroughly to mash, add the onion mixture and parsley. Season to taste with salt, vinegar and pepper. Spread on crackers or celery sticks.
|
|