Food & Cooking Recipes Appetizers Curried Lentil Hummus 3.2 (16) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 15 mins Yield: 2 cups This savory lentil recipe is from Kit Manning of Winchester, Massachusetts. Ingredients ¼ cup olive oil 1 small onion, chopped Salt and pepper ½ pound white mushrooms, sliced 1 clove garlic, chopped ½ cup lentils ¼ cup goat cheese 1 teaspoon curry powder ¼ teaspoon chili powder 2 tablespoons chopped fresh parsley Grilled or toasted pita bread, for serving Directions 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. Stir in 2 cups water and lentils; simmer until lentils are very soft and have absorbed the water, about 40 minutes. 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. Print