Tuesday, June 12, 2012

Curried Lentil Dip

Liz bought me a copy of The Moosewood cookbook for Hanukkah (in April, but it's the thought that counts).
It brings me back to my childhood. I remember my mother skimming the recipes, looking for kid friendly vegetarian meals. I also remember abhorring everything the cookbook stood for (that we weren't going to have hot dogs and mac n' cheese for dinner).
But the circles have turned. I own my own copy. I use it on a regular basis. I read it when I'm bored.

I'm turning into my mother.

Curried Lentil Dip (From The Moosewood)

1 c red lentils
2 1/2 c water
1 tbsp olive oil
1 c diced onions
1 1/2 c apples- peeled, cored and diced
3 garlic cloves- minced
1/4 c raisins
1 tsp curry powder
1 tsp garam masala
1/4 c coconut milk
2 tbsp lemon juice
1/2 tsp salt

-Boil the lentils and water. Lower heat and simmer until the lentils are soft, about 20 mins.
-heat oil in a skillet, saute the onions, apples and garlic for about 5 mins. Add the raisins, curry powder and garam masala and saute for another 10 mins.
-Put everything in the food processor. Process.

This is amazing with tortillas, vegetables and fruit.
Hummus, you finally have some competition for that special place in my heart.

I've talked about Black Prairie (The Decemberists side project) on here before, but they've come out with a new album, The Storm in the Barn.
It definitely feels like a concept album, but I'm not totally sure what the concept is.
This trailer cleared it up for me:

So there's that.

In other news, I listened to Fiona Apple's new album on NPR First Listen. Girl is still angry.


  1. (S)till angry and sad about it*.

    Doesn't mean she's not magnificent in her execution, though.

    I'm wondering what the apples do for this dip? Is it for consistency? Flavor? Texture?

  2. There is a crazy article in the latest New York Magazine where the reporter just gets high with her for a weekend.

    The apples gave it a crisp, sweet, tart texture and taste. Make sure to use green apples. They really worked with the raisins to sweeten it, but it wasn't too sweet.

  3. Would green lentils work instead? Also, if I don't have coconut milk, how about almond breeze or another milk?

  4. Green Lentils should be fine.
    I would be wary of using a substiute for coconut milk, it's thicker and creamier than almond milk and is the base of most curries. I'd be worried that you wouldn't get the same texture.