It’s a Non-judgmental Lentil

I just very nearly typed, “It’s been a long week,” and then I realized it’s only Monday. Good grief.

Next Sunday is Superbowl Sunday. There will be gatherings of people crowded around televisions to watch the sports ball while simultaneously putting food in their faceholes. Ahhh, tradition.

I always thought it was a little unfair that just after so many of us have had a decent January of eating healthy and getting our bodies out of Holiday Food Coma-geddon, they go and drop a day full of  deep fried, sauced, beerified, cheesy, crunchy snacks on us. I love those snacks. So, so much. *wistful sigh*

But I have an alternative for you. Or, if not an alternative to the whole array of goodies, maybe an alternative for one of the things on your game day plate. It’s kind of a dip… hummus-y sort of thing that is packed with flavor.

It was inspired by this Roasted Garlic and Red Lentil soup posted by Patricia over at Grab a Plate. I thought it sounded awesome as a soup, but maybe equally as delightful as a dip. I experimented a bit, and came up with this little ditty. You can do some of the prep, like cooking the lentils and roasting the garlic, a day ahead and then whir everything up in the blender on the day of the game. Or the day of the sitting at home watching Empire on Hulu while avoiding any mention of football altogether and snacking your face off.

Equipment:
1 medium bowl
1 medium pot
1 baking sheet
measuring cups and spoons
aluminum foil
spoon
knife and cutting board
blender

Ingredients:
1 cup red lentils, soaked for 30 minutes just covered in water
1 cup water and 1 cup chicken or vegetable stock
1 whole garlic bulb
salt and pepper
1/4 cup + 1 tablespoon olive oil
1 1/2 tablespoons red wine vinegar
1 tsp ground coriander seed
salt and pepper to taste

Preheat the oven to 400º.

In a medium pot, combine 1 cup water, 1 cup of stock, and the lentils. Bring to a boil over medium-high, then lower the heat to a simmer and cover for 30 to 40 minutes until the lentils are tender.

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While the lentils are cooking, divide the garlic bulb in half horizontally, place it on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil and season with salt and pepper.

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Wrap the whole thing up and pop it in the oven for about 40 minutes. When it comes out, it’ll be all roasty and sweet and mellow and smooshy and just really freaking delicious.

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Once the garlic is out of the oven and the lentils are ready, pour the lentils, as much garlic as you like, the red wine vinegar, and the ground coriander into the blender. Pulse 5 or 6 times to combine, then let the blender run while you stream in 1/4 cup of olive oil. Taste for seasoning, adjust, pulse a couple more times, then, viola! You’ve got dip.

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You can drizzle a little more olive oil on top, kind of like the way you serve hummus.

Also, you can play around with the seasonings to your hearts content. I imagine some curry spice would be interesting, or maybe a little smoky cumin. Give it a whirl!

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