Buttered Nut And Lentil Dip Recipes

FRENCH LENTIL DIP

Steps:

• Combine cooked lentils, green onions, garlic, walnuts, mustard, tamari, salt, and pepper in the bowl of a food processor; process until smooth.
• Drizzle oil through the chute and process to desired consistency.

MALAYSIAN FLATBREAD (ROTI CANAI) WITH CURRIED LENTIL DIP

Steps:

• Combine bread flour, sugar, kosher salt, egg, melted butter, and water for roti canai in a mixing bowl. Mix with your hands until a shaggy dough forms. Transfer to a work surface and knead until a smooth, elastic dough forms, about 7 minutes.
• Divide dough into 8 equal pieces and form each one into a ball. Coat each ball with vegetable oil, transfer to a plate, and cover with plastic wrap. Refrigerate for 8 hours, to overnight.
• Melt butter for dip in a saucepan over medium-high heat. Add onion, ginger, garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper; stir together and saute until onion has softened and spices are fragrant, 3 to 4 minutes. Stir in tomato paste and cook until it starts to toast and caramelize on the bottom of the pan, about 3 minutes.
• Stir in cold water and coconut milk. Add lentils; stir and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until tender, about 40 minutes. Taste and adjust seasonings. Reduce heat to low and keep warm while you prepare the roti canai.
• Place 1/4 cup melted butter in a bowl. Transfer rested dough balls onto a lightly oiled work surface. Flatten each ball slightly and rub a little melted butter on top. Cover dough with plastic wrap and let it warm up slightly, about 10 minutes.
• Press on top of the plastic wrap to flatten warmed dough. Remove plastic wrap and add a bit more butter. Stretch each piece from the center out to get it as thin as possible (until almost see-through), adding more butter as needed. Don't worry if there are a few small tears.
• Sprinkle on more melted butter, then pull two sides in towards the center until touching and overlapping slightly. Pull the other two edges in the same way to form a square. Cover with plastic wrap and flatten roti canai one more time.
• Add some melted butter to a skillet set over medium or medium-low heat. Add roti canai and cook until browned, flaky, and crispy on the outside and fully cooked through on the inside, 3 to 4 minutes per side.
• Remove from the skillet and smush it with your hands to fluff it up and separate the layers of dough. Repeat to cook remaining roti canai.
• Sprinkle the curried red lentil dip with cilantro and sliced serrano peppers and serve alongside the roti canai.

BUTTERED NUT AND LENTIL DIP

Steps:

• Melt half the buttetr in a saucepan and fry the onion over a medium heat, stirring frequently, until golden brown.
• Add the lentils and vegetable stock.
• Bring to a boil, then reduce the heat and simmer gently, uncovered, for about 25-30 minutes, until the lentils are tender.
• Drain well.
• Melt the remaining butter in a small skillet.
• Add the almonds and pine nuts and fry them over a low heat, stirring frequently, until golden brown.
• Remove from the heat.
• Put the lentils, almonds, and pine nuts, with any remaining butter, into a food processor.
• Add the ground coriander, cumin, ginger, and fresh cilantro.
• Process for about 20 seconds, until the mixture is smooth.
• Alternatively, press the lentils through a strainer to puree them and then mix with the finely chopped nuts, spices, and herbs.
• Season the dip with salt and pepper and garnish with sprigs of fresh cilantro.
• Serve with fresh vegetable crudites and bread sticks.