Saus Lentil Mediterania

Name: Saus Lentil Mediterania
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 cup dry green lentils ((well rinsed, pebbles/debris removed)); 2 cups water; ~1/4 tsp each sea salt and black pepper ((to taste)); 1 tsp maple syrup; 1 tsp lemon juice; 2 tsp olive oil; 1 Tbsp olive oil; 2 medium shallots ((thinly sliced)); 2 large cloves garlic, minced ((2 large cloves yield ~1.5 Tbsp)); 1/3 cup hummus (DIY or store-bought); 3 Tbsp tahini; 3 Tbsp fresh dill, chopped ((or sub 2 tsp dried per 3 Tbsp fresh)); 1/2 tsp maple syrup; 2 Tbsp lemon juice ((1 lemon yields ~2 Tbsp)); Water ((to thin)); Fresh chopped parsley; Pita chips* or crackers; Vegetables; Chopped kalamata olives; Baked sweet potato

Creamy, Mediterranean-inspired lentil dip with sautéed garlic and shallots plus a 2-minute garlic-dill sauce. A protein-packed, vegan and gluten-free appetizer or side dish.

⏱️ 30 menit 🔪 Persiapan: 10 menit 🔥 Masak: 20 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Minimalist Baker — Minimalist Baker

Bahan-bahan

6 porsi

1 cup dry green lentils ((well rinsed, pebbles/debris removed))
2 cups water
~1/4 tsp each sea salt and black pepper ((to taste))
1 tsp maple syrup
1 tsp lemon juice
2 tsp olive oil
1 Tbsp olive oil
2 medium shallots ((thinly sliced))
2 large cloves garlic, minced ((2 large cloves yield ~1.5 Tbsp))
1/3 cup hummus (DIY or store-bought)
3 Tbsp tahini
3 Tbsp fresh dill, chopped ((or sub 2 tsp dried per 3 Tbsp fresh))
1/2 tsp maple syrup
2 Tbsp lemon juice ((1 lemon yields ~2 Tbsp))
Water ((to thin))
Fresh chopped parsley
Pita chips* or crackers
Vegetables
Chopped kalamata olives
Baked sweet potato

Langkah-langkah

Add lentils and water to a saucepan and bring to a rolling boil over medium high heat. Then reduce heat to medium/medium-low, or until a mild simmer is achieved.
Cook for 20-30 minutes, or until most liquid is absorbed and the lentils are tender and not mushy, or 'al dente.' (Mine only took about 18 minutes.)
Strain to remove any remaining water, then return lentils to saucepan off heat. Season with salt and pepper, maple syrup, lemon juice, and olive oil. Stir to coat. Sample and adjust seasonings as needed. You want them to be flavorful on their own, and not bland, so don't be shy.
While lentils are cooking, heat a skillet over medium heat. Once hot, add olive oil and shallots and stir. Cook for 2-3 minutes, or until slightly softened. Then add garlic and cook for 1-2 minutes more, or until just lightly golden brown. Remove from heat but leave in skillet.
To prepare sauce, add hummus, tahini, dill, maple syrup, and lemon juice to a mixing bowl and whisk to combine. Then thin with hot water until slightly thick but pourable (see photo). Taste and adjust seasonings as needed.
Add cooked, seasoned lentils to the skillet with the garlic and shallot. Add sauce and stir to combine.
Serve immediately, garnished with fresh parsley or dill, pita chips or crackers, or vegetables (optional). Best when fresh, though leftovers keep stored in the refrigerator for 2-3 days.
While this makes a great appetizer or snack dip, it would also be delicious over a baked sweet potato or salad for more of a meal.