Dip with warmed breads and vegetable strips. You can also use this for the beginning of a pea soup base.
Red Lentil (Dhal) Smoothie Makes 1½ cups
2 tablespoons vegetable oil
1 onion, finely chopped
2.5 cm fresh ginger root, finely chopped
1 tablespoon Bittersweet Zesty Garlic or 2 cloves fresh garlic, minced
1 tablespoon Bittersweet Devil's Island Curry Blend**
175g red lentils
2 tablespoons plain yoghurt
In a large heavy saucepan heat oil over medium heat. Add onion and ginger and sauté 5 minutes. Add fresh garlic (if using) and cook another 2 minutes. Stir in Bittersweet Zesty Garlic (if using) and Curry and cook one minute more. Add lentils and 600ml cold water. Increase heat and bring to boil. Cover, reduce heat and simmer for 30 minutes or until lentils are soft and mash easily when pressed with a spoon. Leave to cool. Put into a food processor and process until smooth. Spoon into serving dish and garnish with a dollop of yoghurt.
**May substitute Bittersweet Cajun, Chili (use half as much Chili), Tandoori or Italian for a different twist.