4 large carrots, washed and trimmed
3 tbsp. olive oil
2 tsp. sea salt
1 cup red lentils
4 cloves garlic, chopped
1 tsp. smoked paprika
Heat the oven to 400 degrees. Coat carrots with 1 tbsp. oil and 1/2 tsp salt. Roast on a baking sheet for 30 min., or until fork tender. Remove and chop. Put into a food processor.
Pour lentils into a small saucepan. Add garlic, 1 tsp salt and enough water to cover lentils by 1 inch. Cover and bring to a boil over high heat. Reduce heat to medium and uncover pan. Simmer until lentils absorb the water. Check regularly because this happens within 15 minutes and the lentils can start burning.
Remove from the heat and transfer to the bowl of a processor. Finely grate lemon zest and add to processor along with lemon juice, 1/2 tsp salt, paprika and 2 tbsp oil. Blend until mostly smooth. I added a couple more tbsp of oil and a few spoons of water just to get the consistency right. Figure out what is the consistency you want. Add more lemon juice or salt to your liking. Serve with chips or vegetables. This will last at least 5 days in the fridge. Makes almost 4 cups. I love it on toast for breakfast.
This is a spread I have been making for many years. It comes from a sweet little cookbook called The Greek Vegetarian by Diane Kochilas. This dip is quick to make and always generates requests for the recipe.
1/4 cup finely chopped fresh mint (do not skimp and use dry)
2 to 3 garlic cloves chopped
3 to 4 tbsp. good olive oil ( or more if you like)
1/2 tsp. ground black pepper
1/2 lb. feta cheese, drained and rinsed (I have never rinsed)
2 tbsp fresh lemon juice
Puree mint, garlic, olive oil and pepper in a food processor until the consistency of pesto. Crumble feta into the processor and pulse until smooth and creamy. Add lemon juice to taste. Makes about 1.5 cups.
Bon Appetit and Happy Holidays