Andrew Scrivani for The New York Times
The spicing here is the same as one used in a popular Egyptian lentil salad. The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.
1/4 cup olive oil
1 large garlic clove, minced or pureed
1/2 teaspoon freshly ground cumin seeds
1/2 teaspoon freshly ground coriander seeds
1/8 teaspoon freshly ground cardamom seeds
1/4 teaspoon ground fenugreek seeds
3/4 cup brown or green lentils, washed and picked over
Salt and freshly ground pepper to taste
1 tablespoon plain low-fat yogurt (more to taste) or additional liquid from the lentils for a vegan version
Chopped cilantro for garnish (optional)
1. Combine 2 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and set aside.
2. Place the lentils in a medium saucepan, cover by 1 to 2 inches with water, add a bay leaf, and bring to a boil. Add salt to taste, reduce the heat and cook until tender, 40 to 50 minutes. Remove the bay leaf. Taste and adjust salt. Place a strainer over a bowl and drain the lentils. Transfer to a food processor fitted with the steel blade.
3. Purée the lentils along with the garlic and spices. With the machine running add the additional olive oil and the garlic. Thin out as desired with the broth from the lentils. The purée should be very smooth; if it is dry or pasty, add more yogurt, broth, or olive oil. Taste and adjust salt. If desired add a few drops of lemon juice. Transfer to a bowl and sprinkle the cilantro over the top if desired, or spread directly on croutons or pita triangles.
Advance preparation: This will keep for four days in the refrigerator. You will probably need to moisten it with additional yogurt, olive oil or broth, and you may want to warm it and drizzle on a little more olive oil before serving.
Nutritional information per tablespoon: 31 calories; 2 grams fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 3 grams carbohydrates; 1 gram dietary fiber; 1 milligram sodium (does not include salt to taste); 1 gram protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
Recipes for Health: Mediterranean Lentil Purée — Recipes for Health
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Recipes for Health: Mediterranean Lentil Purée — Recipes for Health
