.
Ingredients:
1 teaspoon ajowan seeds
2 tablespoon fresh lemon
juice
1/4 teaspoon freshly ground
black pepper, or to taste
3 clove garlic, peeled
4 tablespoon olive oil,
fruity, divided
1 cup red lentils, picked
over and rinsed
1/4 teaspoon salt, or to
taste
1 3/4 cup water
Instructions:
In a saucepan, heat one-fourth
of the oil over low heat; add whole garlic cloves and cook, stirring, until
the garlic is golden on all sides, about 3 minutes. Add ajowan seeds and
stir until fragrant, about 10 seconds longer.
Add water and lentils. Bring
to a simmer and cover pan; reduce heat to low and cook, stirring occasionally,
until the lentils are soft and falling apart, about 20 minutes (add more
water if the lentils begin to stick). Let cool to room temperature.
Transfer to a food processor
and puree with lemon juice and remaining oil; season with salt and pepper.
(The spread will keep, refrigerated, for up to 3 days.)
Nutrition Facts:
Amount Per Serving:
Calories 183
Fat 9 g, Cholesterol 0 mg,
Sodium 13 mg,
Courtesy Of:
tavolo.com
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