Red Lentil Spread

Here I got a sweet little recipe for you. It was all made with things I had in the pantry and fridge so that’s always a plus. Plus it’s healthy AND I can use my new foodprocessor to make this!!! That was really the most important reason to create this recipe. We ordered this foodprocessor a few weeks back and I have been using it non stop. It does everything! Grate, cut, blitz, juice, grind… loving it! Especially the juices me and my boyfriend Bas now drink daily makes us happy and feel super good and healthy. So it’s a win win it seems. It only takes a little time to clean all the elements afterwards, but that’s ok.

So this spread or dip is delicious in many ways. I had it for lunch on a piece of toast, topped with some avocado and some melted cumin cheese over the top. To die for! It’s also a  great addition when you are creating a little cheese and/or charcuterie platter. Or on a wrap, just add some crunchy greens and spicy chicken strips and you’ve got yourself a dinner!

Let’s cut to the chase:

  • 1 small cup of red lentils
  • One small or one half a clove of garlic
  • Bottom tip of a chili pepper
  • Ridiculously big spoonful of Turkish/Greek yogurt
  • Freshly ground pepper
  • fresh or ground coriander
  • fresh parsley
  • pinch of paprika powder
  • Dash of olive oil
  • Half  of a vegetable stock cube
  • Zest of half a lemon (can be replaced with a dash of vinegar)

You’ll need a food processor or blender for this. :D.

Add the lentils and stock cube to a pot of boiling water and cook the lentils until soft. Meanwhile start adding your ingredients to the foodprocessor. I felt half a clove of garlic was enough because you add it raw. I also cut of the bottom tip of chili pepper for a bit of a kick. (ofcourse add more if you desire a bigger kick!). spoon in some yoghurt, the herbs and spices. Don’t forget to add a little sourness, like lemon zest or vinegar. Add the lentils and a dash of olive oil. Then start processing! Should take you but a few minutes.

Taste it and add more spices and/or herbs if you like. I always like to ground over some fresh black pepper. Be careful with addaing any extra salt because when you cook the lentils in stock they become a little salty. Sometimes that can be salty enough.

Enjoy again guys. Next week I am definitely posting something with meat muhahaha.





Aubergine Dip

So I was making lamb köftas with pita bread and had some chopped up aubergine left over from the day before. What to do to make a baba ghanoush inspired dip? The aubergine was allready chopped up so I couldn’t grill it as a whole anymore. I started experimenting and this is what I came up with. It has a rich smokey flavour not from the grilled aubergine but from adding smoked paprika, a spice typically used in the Spanish kitchen but available in larger supermarkets in other countries as well.

Ingredients for one bowl of dip:

  • 1/2 aubergine, diced
  • small onion, diced
  • 1 clove of garlic, finely chopped
  • 1/2 teaspoon of smoked paprika
  • freshly ground pepper and salt
  • 1 big tablespoon of greek yoghurt
  • pinch of cumin
  • 1/2 tespoon of normal paprika
  • olive oil

Put on a small but thick pan. Heat up a little olive oil and brown of the onion. Add finely chopped garlic and the diced aubergine. Give it a stir and add about 50 – 75 ml of water. Bring to a boil and stir in the herbs, stir and simmer for a few minutes until the aubergine is soft. It’s allright of some of the water evaporates, but watch out that there is always some water in the pan, you don’t want you mixture to burn.

Transfer the cooked aubergine mixture to a bowl and let it cool.

Once cooled add the greek yoghurt and stir. Transfer into a small blender or take out your immersion blender. Pulse a few times until you have a creamy dip. Taste it and maybe add some more pepper, salt or other spices to your liking.

Delicous with warm pita bread or dip in some slices of cucumber or radishes.