Recipes > Entrées, Mediterranean
Tandoori Spiced Lentils with Caramelized Vegetables and Coconut-Tandoori Spiced Hummus

Tandoori Spiced Lentils with Caramelized Vegetables and Coconut-Tandoori Spiced Hummus


Ingredients

Hummus:
15 oz. can chickpeas, drained and rinsed
¼ cup coconut milk
2 Tbsp. tahini
Juice of 1 lime
1 tsp. The Spice Hunter Tandoori Global Fusion Rub
1 tsp. kosher salt
½ tsp. The Spice Hunter Coarse Black Pepper

Lentils:
1 cup red lentils, rinsed well
2 cups chicken stock
1 garlic clove, whole
1 tsp. The Spice Hunter Tandoori Global Fusion Rub
¾ tsp. kosher salt
½ tsp. The Spice Hunter Coarse Black Pepper

Vegetables:
1 Tbsp. canola oil
1 cup tri-color carrots cut ½ inch bias
1 cup onion, chopped
1 cup cremini mushroom, chopped
1 tsp. The Spice Hunter Tandoori Global Fusion Rub
⅛ tsp. kosher salt
⅛ tsp.The Spice Hunter Coarse Black Pepper

Preparation

For the hummus, combine all ingredients and blend in a food processor for 2 minutes or until mixture is smooth. Transfer mixture to a container and place in the refrigerator until ready for use.

For the lentils, in a medium sauce pan, combine all ingredients for lentils and bring to a simmer. Cook for 5 minutes, strain, and set aside.

For the vegetables, in a medium sauté pan over medium-high heat, add oil and sauté carrots for 2 minutes or until carrots start to brown slightly. Add onion and cook for an additional 2 minutes. Add mushrooms, rub, salt, and pepper and cook for another 2 minutes. Add lentils into vegetable mixture and cook for a final 2 minutes.

Spread hummus onto a plate and top with spiced lentils and vegetables to serve.


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