I made this after buying a super delicious cold lentil dip from The Sweet Potato organic health food shop in the Junction (Toronto). I wanted to make my own batch, and make it a little spicier for my taste!
Lentils are the perfect vegan option for anyone looking for a little bit more substance and heartiness in their meals. Lentils are meaty and can take on any flavour you give them!
Yield: 4-6 servings
1 cup green lentils
3 cups water
2 tbsp olive oil
1/2 white onion, diced
4 garlic gloves, minced
1 tbsp curry powder
1 tsp cumin
1 tsp turmeric
1 tsp cayenne pepper
Salt and pepper
1/2 lemon, juiced
1 tbsp tahini
1) In a pot, add 3 cups water and 1 cup of lentils and bring to a boil. Turn heat to medium-low and simmer for about 15 minutes, until water is absorbed and lentils are cooked. Drain and set aside.
2) In a large pan, heat olive oil. Add onions and saute until soft. Add garlic and saute for another minute.
3) Add spices to the pan and toast for 1-2 minutes, tossing them in the onion garlic mixture.
4) Add lentils, 1/2 cup water, lemon juice and tahini and cook for another 5 minutes over low heat. Adjust seasoning with salt and pepper if needed.
Serve with a side of rice, quinoa, or your choice of grain. Also perfect served with warmed up pita or your favourite flatbread for dipping and scooping. Garnish with sliced green onions.