Red Lentil & Winter Squash Dip
We got some unexpected snow and cold snap last week that left the island covered in a sheet of shimmery white, an uncommon scene around here. Although the sun is shining outside, all I want is cozy fires, woolens from head to toe and warm, unctuous food that warms me from the inside.
This dip is just that. I have to admit, I'm a dip girl through and through. Turn anything into a dip and I'm down. It's also a perfect excuse to make @greybarnchilmark bread into a meal.
It's served warm with a warming spice tadka layered on top to deliver much needed healthy fat this time of year and some gently bloomed digestive spices.
Rich and velvety but full of protein, this is a nice thing to have on hand for a last minute lunch. Or you could use it as a base for a warm winter salad or roasted vegetables for something a bit heartier.
The ingredients are tridoshic, meaning they're great for all constitutions but this is especially helpful for those of us who are experiencing the qualities of light and dry -- think arthritis, popping joints, anxiety, insomnia, dry skin, and cold extremities.
INGREDIENTS:
For the Dip
1.5 teaspoon sea salt
8 cups filtered water
1 cup organic red lentils
1 lb. winter squash,* cut into 2" cubes
For the Tadka
2 heaping teaspoons grass-fed ghee or sesame oil
2 garlic cloves, very thinly sliced
1/2 teaspoon whole cumin seeds
1/4 teaspoon black mustard seeds
Crusty sourdough, naan, or veggies to dip
TO MAKE:
Bring water and salt to boil in a medium saucepan.
Add lentils and squash, return to a boil then reduce to a simmer. Cover and cook on low for 20 minutes or until squash is tender.
Remove from heat and strain thoroughly in a colander, making sure you remove all excess water.
Pour lentils and squash into a blender or food processor and puree until smooth.
Using a rubber spatula, pour the dip into a shallow serving dish or bowl, smoothing the surface and making some wells for the tadka.
To make the tadka: heat the ghee or oil in a small saute pan over medium low heat until shimmering. Add the sliced garlic and stir constantly until golden brown. Remove the pan from the heat. Careful to remove the garlic from the oil and set on a cloth or paper towel to drain before it burns.
Add the cumin seed and mustard seed to the pan and toast until aromatic, about 30 seconds.
Pour tadka and toasted garlic over the dip, filling the wells you made.
Serve with bread or veggies and enjoy!
