- 1 cup green lentils
- 1 teaspoon ground turmeric
- 1/4 cup extra-virgin olive oil, divided
- 1 small yellow onion, thinly sliced
- 4 cloves garlic
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon grated fresh ginger
- 2 tablespoons chopped cilantro, or to taste
- 1 1/2 teaspoons lemon juice
- Place lentils in a saucepan and cover with 2 cups hot water; set aside to soak, about 30 minutes.
- Bring lentils to a boil and add turmeric. Cook, skimming the surface, until lentils are soft, about 30 minutes. Drain and let cool.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion; cook and stir until golden brown, about 5 minutes. Add garlic, cumin, cardamom, and ginger. Cook until fragrant, 2 to 3 minutes. Remove from heat and let cool, about 10 minutes.
- Fold onion mixture into lentils along with remaining 2 tablespoons olive oil, cilantro, and lemon juice. Transfer to a blender and puree until creamy.
09/10/2019
recipepes.com
lentil hummus, recipe
PT15M
PT1H
5
455 calories
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