YEL­LOW LENTIL DIP WITH RED ONIONS

Friday - - Food -

Prep time 10 mins Cook­ing time 40 mins Serves 4 1 tbsp olive oil 1 small onion, chopped 1 clove gar­lic, minced 175g yel­low lentils 750ml veg­etable stock 1 pinch pa­prika 2 tbsp sour cream 1 small red onion, sliced 2-3 tbsp chopped flat-leaf pars­ley Cia­batta loaf, sliced, to serve Heat olive oil in a saucepan set over a medium heat. Add onion, gar­lic, and a pinch of salt, sweating un­til soft­ened, about 5 min­utes. Stir in lentils and stock. Bring to the boil be­fore re­duc­ing to a sim­mer un­til the lentils are ten­der and very soft, about 25 min­utes. Drain the lentils if needed and trans­fer to a food pro­ces­sor or blender. Add pa­prika and sour cream, puls­ing sev­eral times un­til puréed. Sea­son to taste with salt and pep­per. Spoon into a serv­ing bowl. Top with red onion and pars­ley. Serve with cia­batta bread on the side.

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