Curried Lentil Hummus

This savory lentil recipe is from Kit Manning of Winchester, Massachusetts.

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups

Source: Everyday Food, March/April 2003


  • 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


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

  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.


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