Lentil Dressing
(from Brendan Brazier's book-Whole Foods to Thrive: Nutrient-Dense, Plant-Based Recipes for Peak Health)
2/3 cup cooked green lentils, unsalted
6 tbsp olive oil
2 tsp miso paste
2 tsp dijon mustard
4 tsp balsamic vinegar
Freshly cracked pepper
Use a blender or food processor to blend all the ingredients until semi-smooth.
Lentil Dip (shown below)
I 540 ml can lentils
1 red pepper finely diced
3 green onions chopped
1/2 cup currants (I used some chopped raisins)
Mix these together and sprinkle with a pinch of sugar. Then mix dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
1 tsp dijon mustard
1/2 tsp cinnamon
1/2 tsp cumin
1 tsp curry powder
1 tsp lemon juice
pinch of salt, cloves, and pepper
Toss well and let mellow in fridge for a few hours. Stir. Best served room temperature. Enjoy! This recipe comes from my friend Michelle.
No comments:
Post a Comment