(copied from cookforgood.com)
Active time: 10 minutes. Total time: 90 minutes Makes: 3 cups. Oil free, gluten free, vegan.
- 2 cloves garlic, minced
- 1 cup red lentils
- 2 cups water
- 1/4 cup tahini
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground chipotle or cayenne
- 1 lemon, juice and zest
- Put all ingredients except lemon in a slow cooker. Cover and cook until lentils fall apart, about 90 minutes on high or three hours on low (Slow cookers vary a lot, but it's hard to overcook this recipe.) The lentils naturally change color from orange-red to yellow.
- Stir lemon juice and zest into lentils. Taste and adjust seasonings. It thickens as it cools.
- Serve Lentilicious Sunshine Spread as you would hummus: hot on baked potatoes or roasted vegetables, at room temperature or chilled as a spread in sandwiches or wraps, and at any temperature as a dip. Keeps in the refrigerator for a week or frozen for a year.
- Rinse lentils well. I don't usually mention cleaning or rinsing food in recipes, but so many people say they don't rinse lentils that it seems worth mentioning here.
- If you don't have turmeric, add a squirt of prepared mustard.
- If you don't have a fresh lemon, start with three tablespoons bottled lemon juice.