A few simple steps help this hummus-like dip to burst with flavor: roasting the garlic, boiling the lentils with a few aromatics, and using your favorite olive oil.
- 1/2 T + 1/2 C olive oil, divided
- 1/2 C chopped yellow onion or shallot (1/2 small onion)
- 1/4 C chopped celery (1 small stalk)
- 2 T peeled, finely chopped carrot (1 small)
- 1/2 t dried thyme
- 1/4 t dried rosemary
- 1 bay leaf
- Kosher or sea salt
- Ground black pepper
- 1 C dry French green lentils, rinsed
- 1/2 C dry white wine
- 2 C vegetable stock or water
- 2 T roasted garlic (1 head)
- 2 T fresh lemon juice
- In a medium saucepan or Dutch oven, heat 1/2 tablespoon oil over medium heat. Add onion, celery, carrot, dried herbs, bay leaf, and a generous pinch of salt and pepper. Cook until vegetables are just softened, about 10 minutes, stirring occasionally.
- Add lentils and stir often for 2 minutes to toast. Add wine, adjust heat to a simmer, and cook until wine is almost evaporated. Add stock or water and increase heat to a boil. Reduce heat so lentils simmer gently and cook until tender, about 25 minutes.
- Cool the lentils slightly in any remaining liquid, remove the bay leaf, then transfer to a food processor with the roasted garlic and lemon juice. Puree until nearly smooth. With the machine running, drizzle in remaining 1/2 cup olive oil. Taste and adjust seasoning with salt, pepper, and more lemon juice. Serve warm or refrigerate up to a few days, then serve cold or room temperature.
Recipe lightly adapted from Bon Appetit, April 2012.
Prep and cook time does not include roasting the garlic. You can do this ahead of time and store it in the refrigerator or freezer. See this page for all the details.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Condiment
- Cuisine: Vegan