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Serves 12 | Prep Time 15 minutes | Cook Time 1 hour
1 cup Eden Dried Green Lentils
2 cups water
1/2 tsp Eden Sea Salt
1 Tbsp Eden Extra Virgin Olive Oil
1/4 cup minced shallots
2 cloves garlic, minced
1 tsp fresh lemon juice, or to taste
1 tsp organic pure maple syrup
2 cups Eden Lentil Hummus, (see recipe)
or prepared hummus
1/4 cup minced fresh parsley
1/4 cup pitted Kalamata olives, chopped
1/4 cup roasted red peppers, water packed or oil packed, chopped
Place the lentils and water in a heavy saucepan, cover and bring to a boil. Reduce heat to medium-low and simmer about 30 minutes until lentils are tender, but not soft and mushy. When done, drain the water from the lentils and reserve. Set aside.
Heat oil in a large skillet and sauté the shallots and garlic. Sauté until golden, stirring constantly. Add the cooked lentils and all remaining ingredients to the skillet. Mix thoroughly. Thin by adding a little bit of the lentil cooking liquid until the desired consistency. Adjust the seasoning, if needed. Remove from heat.
Serve as a sandwich spread or dip with you favorite bread, warm pita, crackers, chips, or raw vegetables.
Yields: 4 cups
Variation: If pressed for time, use 1 can Eden Lentils w/Onion & Bay Leaf instead of cooking dry lentils from scratch.