Green Lentil Dip with Cilantro & Pistachio Nuts
As I love hummus, but every now and again I like to change things up with lentils. They are a beast of nutrition with 18 grams of protein per cup, an incredible 16 grams of fiber, 37 percent of your daily allowance of iron and 49 percent of manganese. Manganese is fabulous for growth, reproduction and wound healing. It is helps with brain function and proper metabolism of sugars, insulin and cholesterol. The lentil has been around a very long time. In fact, as far back as 8,000 BC, the Greeks used to use lentils to make fresh bread. In the Middle East, especially in India, they’re cooked and turned into a puree called dahl or dried out and crushed to make flour that is used to make crisp, paper thin crackers called pappadams. Pappadams go great with this dip. Try them and see. Enjoy!
Green Lentil Dip with Cilantro & Pistachio Nuts
Serves 4 to six
Ingredients:
4 green onions, chopped
1 cup green lentils
1 tablespoon curry powder
3 cups low sodium vegetables stock or water
1 cup cilantro
¼ cup extra virgin olive oil
2 tablespoons fresh lime juice
Sea salt
Freshly ground black pepper
1 tablespoon crushed pistachio nuts
How to make:
Place the greens onions, lentils, curry powder and 3 cups of stock into a medium size saucepan, place over a medium heat and bring to a simmer, cook for 20 to 25 minutes or until tender. Remove from the heat and allow to cool.
Place the cold lentil mixture in a blender along with the cilantro, oil and lime juice and blend until smooth, season with salt and pepper, sprinkle over crushed pistachio nuts (if needed) serve with raw veggies or toasted pita bread
*If too thick add a little more stock or water.