Friday, November 14, 2014

Spiced spinach and red lentil pate

Quick, simple and delicious is how I would describe this dish. The cumin adds a smokiness to the dish and a light sprinkle of cayenne powder gives it that kick. I used a coarsely ground cayenne pepper since I like the pretty flecks of red against the yellow of the lentils and green of the spinach. If you don't have coarsely ground red pepper, you could use dried red chili flakes as a substitute or even regular ground cayenne pepper.
I serve it over bruschetta, as a dip for pita triangles or crudites. For a party finish, drizzle some high quality extra virgin olive oil.

Spiced spinach and red lentil pate

2 cups chopped fresh spinach (I used organic spinach)
3/4 teaspoon kosher salt
1 tablespoon olive oil
1/2 teaspoon cumin seeds
1/4 teaspoon coarsely ground cayenne pepper
1/8th teaspoon turmeric powder (optional)
3/4th cup water
  1. Wash and soak the red lentils for 15 minutes
  2. Heat a 10 inch skillet over medium heat. When heated, add olive oil and the cumin seeds. As soon as the seeds pop, add the spinach and quickly saute for a minute or two. Now add the soaked and drained lentils to the spinach, Add the salt, ground cayenne and the turmeric if using. Mix well. Add 3/4th cup water and cover the pan and cook for 7 - 10 minutes until the lentils are cooked but still have some shape. If the mixture is too dry add a couple more tablespoons of water. 
  3. The final product should be spreadable but not saucy.
Serves 3 to 4

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