Smoky Spanish paprika enhances the pretty colour and earthy flavour of quick–cooking red lentils. Try this dip with red peppers, cucumbers, toasted whole wheat pita or Kashi* Fire Roasted Vegetable snack crackers.
Makes 6 servings
Total Time: 40 minutes
Note: Tahini is a thick paste of ground sesame seeds, Look for it in large supermarkets in the Middle Eastern section or near other nut butters.
1 cup organic red lentils, picked over and rinsed
1/2 teaspoon natural sea salt
1 clove organic garlic
1/4 cup naturally prepared tahini paste (See Note Above)
1 teaspoon hot smoked paprika, more for garnish
3 tablespoons organic lemon juice
3 tablespoons extra virgin olive oil, plus more for garnish
1. Put lentils, 1 1/2 cups cold water, and 1/2 teaspoon of salt in a small sauce pan and bring to a boil over medium heat. Cook uncovered, stirring occasionally, until the lentils are soft but still hold their shape, 15 to 20 minutes. Add 1/4 cup more water at a time if the pot becomes dry before the lentils are cooked. Drain the lentils in a fine mesh sieve and allow them to cool.
2. Mince garlic, add a pinch of salt and with the side of a large knife work the garlic into a paste.
3. In a food processor, puree the garlic, cooled lentils, tahini, smoked paprika, and lemon juice, scraping down the sides of bowl. Continue to puree, adding the olive oil. Adjust seasoning.
4. Transfer dip to a serving bowl, garnish with a dusting of paprika and a drizzle of olive oil.