No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Curried Lentil Hummus

This recipe is from Kit Manning of Winchester, Massachusetts.

  • prep: 25 mins
    total time: 1 hour 15 mins
  • yield: Makes 2 cups

advertisement

advertisement

Ingredients

  • 1/4 cup olive oil
  • 1 small onion, chopped
  • Salt and pepper
  • 1/2 pound white mushrooms, sliced
  • 1 clove garlic, chopped
  • 1/2 cup lentils
  • 1/4 cup goat cheese
  • 1 teaspoon curry powder
  • 1/4 teaspoon chili powder
  • 2 tablespoons chopped fresh parsley
  • Grilled or toasted pita bread, for serving

Directions

  1. Step 1

    Heat oil in a saucepan over medium heat. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook until onion is translucent, about 5 minutes. Add mushrooms and garlic; cook until mushrooms are soft, about 5 minutes.

  2. Step 2

    Stir in 2 cups water and lentils; simmer until lentils are very soft and have absorbed the water, about 40 minutes.

  3. Step 3

    In a food processor, puree lentil mixture with goat cheese, curry powder, chili powder, and 1/4 teaspoon each salt and pepper. Add parsley; pulse to combine. Serve at room temperature with grilled or toasted pita bread.

Source
Everyday Food, March/April 2003

advertisement

advertisement