I just love lentils. I mean, they are tasty and so easy to use. They don’t need to be presoaked, like beans, and yet they are just as nutritious.
So, I decided to make some hummus for a party we were going to last night, and only had a bag of lentils. No beans. Turned out, this is serendipitous. I love, love, LOVE the flavor of lentils in hummus.
Lentils can be used for so much more than just soup. Lentils can be swapped out for so many things. I love to make a fabulous dairy-free sauce for nachos with lentils in my Chipotle Lentil Sauce. And did you know you could make Meatless Loaf with lentils? you can! You can use lentils in many recipes that call for beans. They are just as delicious as beans, and so nutricous.
LENTIL CILANTRO HUMMUS
1 small sweet onion, diced
4 tablespoons olive oil, divided
2 cups cooked lentils
1 teaspoon cumin
1 cup cilantro leaves
Juice of one lime
Salt and pepper to taste
Salute the onion in 1 tablespoon of oil until very soft. Blend with remaining ingredients.
Serve at room temperature, drizzled with oil and sprinkled with pipettes and cilantro, if desired.
- 1 small sweet onion, diced
- 4 tablespoons olive oil, divided
- 2 cups cooked lentils
- 1 teaspoon cumin
- 1 cup cilantro leaves
- Juice of one lime
- Salt and pepper to taste
- Salute the onion in 1 tablespoon of oil until very soft. Blend with remaining ingredients.
- Serve at room temperature, drizzled with oil and sprinkled with pipettes and cilantro, if desired.