LENTIL HUMMUS
Substituting cashew butter for the usual tahini gives the hummus a nuttier flavor. Look for a cashew butter that's deep golden brown.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- Bring 8 cups water to a boil in a medium saucepan. Add lentils, and reduce heat. Cover with a round of parchment, and gently simmer until tender, about 30 minutes. Drain lentils, and let cool completely, about 30 minutes. (Lentils can be made 1 day ahead and refrigerated.)
- Place cashew butter, lemon juice, garlic, hot sauce, and 1 teaspoon salt in a food processor, and process until combined. Add lentils, and process until smooth, about 2 minutes. With motor running, add 2 teaspoons oil, and process until incorporated. Transfer to a bowl, and chill if desired. Drizzle with remaining oil, garnish with parsley, and serve with pitas.
Nutrition Facts : Calories 288 g, Fiber 7 g, Protein 15 g, SaturatedFat 2 g, Sodium 360 g
LENTIL HUMMUS
Categories Food Processor Garlic Appetizer Vegetarian Low Cal Lemon Lentil Sesame Simmer Boil Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- In a large saucepan bring 2 quarts water with salt to a boil and simmer lentils about 15 minutes, or until al dente. In a colander drain lentils and rinse under cold water, draining well. Transfer lentils to a bowl and chill 20 minutes.
- In a food processor pureé lentils, tahini, garlic paste, lemon juice, and 1/2 cup water until smooth. With motor running add oil in a stream, adding up to 1/4 cup remaining water if mixture is too thick. Season hummus with salt and pepper.
- Hummus may be made one day ahead and chilled, its surface covered with plastic wrap. Bring hummus to room temperature before serving. Serve with pita toasts.
LENTIL HUMMUS BALLS
Make and share this Lentil Hummus Balls recipe from Food.com.
Provided by Vrabche
Categories Lentil
Time 25m
Yield 22 balls, 22 serving(s)
Number Of Ingredients 6
Steps:
- Cook the lentils with a tsp of salt. Drain and let cool. Mash the hummus into the lentils - leaving some whole and mashing some to a puree. Add breadcrumbs and cumin and form into dough. If the dough is too dry add a little water if its a bit loose add some more breadcrumbs. Roll into balls and arrange on a lightly greased baking sheet(i would suggest flattening the balls for crunchier crusts). Bake at 200c for up to 20 minutes or until golden-brown. Enjoy :-).
Nutrition Facts : Calories 50.9, Fat 0.9, SaturatedFat 0.2, Sodium 164, Carbohydrate 8.1, Fiber 2, Sugar 0.6, Protein 2.8
BEEF AND LENTIL BALLS WITH TOMATO SAUCE
The lentils add a lot of flavour to the meat balls. Very good served with garlic mashed potatoes and a green veggie. from Cooking for Diabetics.
Provided by Derf2440
Categories Lunch/Snacks
Time 1h50m
Yield 24 meatballs, 8 serving(s)
Number Of Ingredients 20
Steps:
- Start by making the tomato sauce.
- Combine the onions, canned plum tomatoes and red wine in a saucepan.
- Bring to a boil, lower the heat, cover and simmer for 30 minutes.
- Puree the mixture in a blender or food processor, then return it to the saucepan and set it aside.
- Make the meatballs.
- Heat the oil in a large heavy saucepan and cook the copped onions, celery and carrots for 5 to 10 minutes, or until the onions and carrots are softened but not browned.
- Add the ground beef and cook over high heat, stirring frequently, until the meat is lightly browned.
- Add the lentils, tomatoes, tomatoe paste, bay leaves, vegetable broth and wine.
- Mix well and bring to a boil, breaking up the tomatoes with a spoon.
- Lower the heat and simmer for 20 to 30 minutes, until the liquid has been completely absorbed.
- Remove the bay leaves, then stir the worcestershire sauce into the lentil mixture.
- Remove the pan from the heat and add the eggs and parsley.
- Season with salt and pepper and mix well, then allow the mixture to cool.
- Meanwhile, preheat the oven to 350f degrees.
- Shape the beef mixture into neat balls, rolling them in your hands.
- Arrange in an ovenproof dish and bake for 25 minutes.
- While the meatballs are baking, reheat the tomato sauce.
- Just before serving, stir in the chopped dill.
- Pour the tomato sauce over the meatballs and serve.
Nutrition Facts : Calories 320.1, Fat 9.4, SaturatedFat 3.1, Cholesterol 90, Sodium 124.2, Carbohydrate 32.8, Fiber 11.4, Sugar 9.8, Protein 21.9
LENTIL BALLS
This is a delicious appetizer known and loved by all in Turkey. It's also one of my American husband's favorites. It is nutritious too! You can serve them in lettuce leaves.
Provided by aycan
Categories Appetizers and Snacks Beans and Peas
Time 45m
Yield 7
Number Of Ingredients 11
Steps:
- Combine water and red lentils in a saucepan; bring to a boil. Reduce heat and simmer until water is absorbed, about 10 minutes. Stir in bulgur and remove saucepan from heat. Cover and let stand until bulgur absorbs the residual moisture, about 5 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir spring onions until softened, 3 to 5 minutes. Stir in tomato paste; cook for 2 to 3 minutes.
- Combine red lentil mixture and onion mixture in a large bowl. Add parsley, lemon juice, red pepper flakes, cumin, and salt; knead by hand until evenly distributed.
- Shape mixture into small logs or round balls and arrange on a plate. Cover with plastic wrap to prevent the tops from drying out before serving.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 29.2 g, Fat 6.8 g, Fiber 7.5 g, Protein 9.6 g, SaturatedFat 0.9 g, Sodium 372.4 mg, Sugar 1.5 g
RED-LENTIL HUMMUS
Hummus is traditionally made from chickpeas. This version is just as tasty, and because lentils have more fiber and protein, it's even healthier.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 1 1/4 cups
Number Of Ingredients 7
Steps:
- Pulse lentils, garlic, tahini, 3 tablespoons olive oil, and lemon juice in a food processor until smooth. Season with salt and pepper. To serve, drizzle with olive oil and sprinkle with spice blend.
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Servings 5Total Time 25 minsEstimated Reading Time 1 minCalories 60 per serving
- Add cooked lentils, tahini, lemon juice, oil, cumin, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then process, scraping down the sides as necessary, until smooth.
- For a thinner consistency, add water 1 tablespoon at a time, processing to reach desired consistency (do not add more than 3 to 4 tablespoon water, or it will become too thin).
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- Prep the lentils: Bring the water to a boil and add your lentils. Reduce the heat to a simmer and cook until all the water is absorbed, stirring occasionally, it should take 15 to 20 minutes. Let the lentils cool for 5 to 10 minutes.
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