Red Lentil Dal
2 Cups low sodium vegetable stock
1 Cup dried small red lentils
1 Tablespoon olive oil
1 1/2 cups white onion, chopped
1 Tablespoon garlic, minced
1/2 Teaspoon crushed red pepper
1 Teaspoon mustard powder
1 Teaspoon ground cumin
1 Teaspoon ground turmeric
1 Tablespoon tomato paste
1/4 cup light coconut milk
1 lime, juiced and zested
Salt and pepper to taste
Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat to a simmer and cook lentils (partially covered) for 10 minutes. Remove from heat, cover and allow remaining liquid to absorb.
Heat oil in a medium saucepan. Add onion, garlic and red pepper, and cook 5 minutes or until onions are tender. Add mustard powder, cumin, turmeric, paprika and tomato paste. Cook 2-3 minutes, stirring constantly. Add cooked lentils, coconut milk, lime juice/zest, salt and pepper. Cook 2-3 minutes to heat through then cool to room temperature before serving.
*Puree in food processor or blender for a creamier consistency. Serve with pita, crostini, fresh veggies or bread.
White Bean and Kalamata Olive Dip
1 (15-ounce) can cannellini beans, drained and rinsed
1 clove garlic
1 lemon, juice and zest
1-2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme
¼ cup kalamata olives, drained
Pepper to taste
Place the beans, garlic, lemon juice/zest, olive oil, thyme and olives in a food processor. Pulse until the mixture is coarsely chopped (longer for a creamier consistency). Season with pepper and serve at room temperature with pita, crostini, fresh veggies or bread.