1/2 cup dried lentils
2 to 3 cups fresh filtered or spring water
1-1/2 cup vegetable broth
2 to 3 tablespoons dry white wine
1/2 cup low-fat sour cream
1/4 cup minced celery
1/4 cup minced sweet red bell pepper
Make lentil puree first. Rinse lentils, then let soak in filtered water overnight. Drain and discard water.
In medium saucepan combine lentils and broth. Bring to a boil over medium heat. Cover, reduce heat to low and cook 25 to 30 minutes or until very tender. Drain lentils and refrigerate remaining broth for another use.
Using blender, puree half the lentils with the wine. Add remaining lentils and continue to puree until smooth, thick paste forms. If puree is too thick, add a little extra wine. Refrigerate until ready to use.
To make dip use one cup lentil puree. Reserve remaining puree for another use. To puree add sour cream, celery and bell pepper. Mix well. Refrigerate until ready to use. Serve with baskets of mixed tortilla chips and or pita bread strips.
Recipe makes 2 cups.
Did You Know?
Insoluble fiber is found in lentils. Insoluble fiber speeds up the passage of food through the intestine and helps in improving regularity.
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