Lentils are one of my favorite foods because they are:
- Versatile: amazing warm as a soup or cold as a salad
- Easy to make: boil. water. done.
- Filling: ain’t nobody livin off lettuce!
- Protein: muscle, muscle baby
My girl Leah Highfield created a spiced lentil dish using the beans in a way I never though of before- blending them with pumpkin seeds! Leah and I were fat childhood best friends who used to secretly go to the gym after school in 6th grade then munch on hummus after. I guess being chubby middle schoolers finally has it’s perks (though it definitely didn’t at the school dances) because while the other kids were stuffing their faces with Doritos and hot dogs (what we would have given for those metabolisms), we learned from a young age that if we want to look and feel better, we would have to start eating clean! Now eating healthy has become a lifestyle for us rather than a way to look slimmer by the next Bat Mitzvah. (Great times)
Leah, a lifelong vegetarian, now works in the local food movement of Charleston, South Carolina. She advices readers to “know where your food is coming from and what ingredients are in it! Even better, meet the farmer growing your food! And eat things that make your body feel good everyday.” And I advise you to try her recipe!
- 2 & 1/4 cups lentils (cooked)
- 1 Tbsp minced garlic
- 1/4 cup lemon juice
- 3/4 tsp cumin
- A little less than 1/2 a tsp curry powder
- A dash of chilli powder
- 1 tbsp grated raw ginger
- 2 tbsp olive oil
- 2 tbsp pumpkin seeds
- Salt and pepper, to taste
- Boil lentils and allow to cool.
- Combine garlic, lemon juice, cumin, curry, chili powder, ginger, olive oil and pumpkin seeds into a blender with lentils.
- Pulse until it reaches a smooth, creamy texture. Enjoy as a veggie dip or a salad dressing!
If you like this recipe, try my Indian-style Lentil Pancakes, also known as Dosas!