Lentil Dip with Curry, Apples & Coconut

This recipe was inspired by flipping through the Moosewood cookbook that I checked out from the library and it instantly caught my eye – Lentils? Yes, please! Curry? Yes! Garam Masala? Yes yes yes. Coconut milk? Hmmm… Haven’t tried that yet. I am intrigued. (That was my inner dialogue as I read through the book, aka talking to my self).

Apparently, this dip can be healthy if you use reduced-fat coconut milk or apple juice. I wanted to use coconut milk because I’ve never cooked with it but all I could find was the regular, full fat version. I used Thai Kitchen, as it was recommended and doesn’t have preservatives.

This is Curried Lentil Dip, Not a Moldy BroccoliCurried Lentil Dip

Adapted from the Moosewood Cooks recipe.

Time: 30 min
Servings: makes 4 cups of dip

Ingredients

1 cup red lentils
2 1/2 cups water
1 tbsp vegetable oil or EVOO
1 cup diced onions
1 3/4 cups peeled, cored and diced apples
3 garlic cloves, minced
3 tsp curry powder
2 tsp garam masala
1/4 cup reduced-fat coconut milk (or apple juice, or yogurt)
2 tbsp fresh lemon juice
salt to taste

Special Tools: food processor or blender

What To Do

Heat the water and lentils in a medium sized pot until the water boils.

Red Lentils

Then, simmer the lentils for about 20 minutes, until the lentils are mushy and the water is absorbed. They will look like this:

Lentils Mushy Mush

Meanwhile, saute the chopped onions, apples and garlic in the oil in a pan on medium heat for 5-6 minutes.

The apple never falls far from the tree....

Those are the chopped apples.

Measure out your curry and garam masala…

Curry & Garam Masala

Apple-Onion-Curry-Garam Masala

And stir them into the apple and onions and continue cooking for an additional 10 minutes. The apples and onions should be soft.

Be sure to coat the apples and onions evenly in the spices.

Lentils Apples Onions Coconut Milk in Food Processor

Puree the cooked lentils, apples and onions with the coconut milk (or apple juice or yogurt) and lemon juice.

Coconut Milk

P.S. Did you know that coconut milk is solid at room temperature?

P.P.S. I’m thinking of subbing low-fat yogurt instead of the coconut milk next time I make this… It will give that creamy texture but I use it more regularly in my cooking so it won’t sit in my fridge forever…

I now have 3/4 of a can of coconut milk to use up… I may just try to make my first real curry!

Raw Veggies

Taste to see if the dip needs any additional seasoning. You can eat this chilled or at room temperature– both are great! Serve with bread, crackers, chips or sliced raw veggies- I tried this with broccoli, carrots and broccoli stalks. Delicious! I also used this as a condiment with a mung bean & lentil dal dish (khitcheree– no, I can’t pronounce that) that I made (I promise to post about that soon!)- excellent!

Curried Lentil Dip

Happy munching!

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Zucchini & Sun-Dried Tomato Vegetable Risotto

Risotto is one of my favorite dishes because it is infused with cheesy goodness. If you’ve never tried your hand at making it, or if you’re afraid of Gordon Ramsey materializing in your kitchen insulting your cooking skills in a British accent, forget Señor Ramsey and get cookin’ because this is just too good to pass up!

(This video is definitely NSFW- language). But excellent for impromptu kitchen dance parties. That is all.

Zucchini & Sun-Dried Tomato Vegetable Risotto

Zucchini & Sun-Dried Tomato Vegetable Risotto

Adapted from this recipe.

Time: 45-50 min (15 min prep; 30-35 min cook)
Servings: 6

Ingredients

6 1/2 cups (give or take) low-sodium vegetable or chicken stock
2 TBSP Extra Virgin Olive Oil (EVOO)
3-4 cloves garlic, crushed, chopped
1 onion, chopped
2 cups Arborio, or other starchy short grain rice
1/2 cup dry white wine (optional)
1/2 to 1 full medium zucchini, thinly sliced into pieces about 2-3 inches long (see picture below)
10 sun-dried tomatoes, sliced into strips

1-2 cups of your favorite veggies; I used the following:
1/2 cup carrots, diced
1/2 cup celery, diced
1/2 cup broccoli stems, diced
1 jalepeño, diced

2+ tsp dried thyme
2+ tsp dried basil
2+ tsp fresh rosemary, chopped or 1/2 tsp dry rosemary
1/2 to 1 cup freshly grated Parmesan or Pecorino Romano cheese
Freshly ground pepper, to taste

Special Tools: deep sauté pan or large, heavy stockpot, wooden spoon

What To Do

Heat the stock on medium high in a sauce pan– if it starts to boil, turn down the heat but keep the cover on to keep the stock hot.

Crush and dice the garlic, and chop up your onion.

Onions & Garlic- Yum!

Heat the EVOO in a sauté pan on medium heat. Once the oil is hot, add the garlic and onion, and stir with a wooden spoon (since you’re going to stir a lot, you want to use a stirring device that doesn’t conduct heat well).

Sauté the onions and garlic for 3-5 minutes, until translucent.

Add the rice and stir to mix into the garlic and onions. I ran out of Arborio rice, so I substituted with some farro that I had on hand. Note: Farro takes a bit longer to cook than Arborio. I’ve found that when using farro in risotto, it will be a little more liquidy the first day I make it, but after sitting overnight or for several days it tends to soak up a bit more liquid to make a thicker, creamier risotto (Also, I ❤ leftovers!).

Deglazing the Pan

Let the rice cook for 3-5 minutes, until the kernels turn a toasted golden brown color.  Next, deglaze the pan with the wine or an equivalent amount of stock. Add a ladelfull of stock and mix the rice and veggies into the liquid.

While that is simmering……

Courgette is a fancy name

Chop up your veggies if you haven’t already done so. You’ll want to add the veggies to the rice mixture in order of how long they’ll take to fully cook, so carrots and broccoli stalks go first.

Why do I use broccoli stalks, you ask? Well, to be honest, I just can’t bring myself to throw them away! It seems like such a waste to buy broccoli for the crown and then throw away perfectly edible food! I’ve found that these stalks work great as vegetable “filler” in meals where I just don’t have enough other veggies on hand, or in meals where the flavors and ingredients are strong enough to season this relatively innocuous veggie. I’ve found that it kind of has a mellower broccoli flavor than the florets, but melds easily into other cooked dishes– sauces, casseroles, rice. (After some quick googling, it looks like other people eat the stalks, too! Raw and cooked– check it out). I like the term “Stalker”- haha! Looks like raw stalks are loaded with Vitamin A, too!

Veggies in the Pan

Add the veggies to the pan. Sprinkle around 1 tsp of each of your spices on top of the veggies, add a ladle of stock and stir.

Slice the sun-dried tomatoes into strips and fold into the risotto. You can add them to the rice earlier or later depending on how infused you want the dish to be with their tomato flavor.

Bread & Butter ProTip: If you’re using sun-dried tomatoes packed in oil, drain the oil into the sauté pan instead of using plain EVOO. This will add another layer of flavor to your dish. Or, use the oil to flavor a roasted vegetable size dish.

Alternate adding a ladle of stock, a pinch of the spices and stirring until you have used up all of your stock. You’ll want to wait until the liquid is mostly absorbed before adding the next ladle (if I’m pressed for time or feeling lazy, I’ll turn up the heat on the stove to move this along). Stirring is what makes this dish so creamy– so be sure to stir every couple of minutes.

When you have one or two ladles of stock left, slowly sprinkle on the grated cheese while stirring to incorporate into the rice and veggie mixture. If you dump all of the cheese in at once, it is likely to clump together rather than melting evenly throughout the risotto.

Once the cheese has melted into the risotto, it’s ready to eat!

Serve with a fresh grating of cheese (mmmm cheese) if desired.

Zucchini & Sun-Dried Tomato Vegetable Risotto2

Bon Appétit!