This dish is usually cooked and served without blending it. I blend it because it is a nice dip to serve with bread or grissini
200 grams of lentils
40 grams of rice
2 onions chopped
2 garlic cloves chopped
I add dry oregano and/or Spanish paprika for tasting
Cook lentils with rice and garlic until they are done. Let it cool. Sautee the onions. Set aside.
Blend the lentils with cumin and the dry oregano and/or Spanish paprika. Serve with caramelized onions on top. ENJOY!
200 grams of cleaned mushrooms chopped
1 leek chopped
3 garlic cloves chopped
rosemary, oregano or any other dry herbs
breadcrumbs (I used old bread that I grinded)
Spanish hot paprika
Stir fry the leek and garlic for 3 minutes, and add the mushrooms. Cook it at medium heat. add salt, pepper, and the herbs you desire. Let it cool. Blend it in a blender. For consistency, you can add breadcrumbs. Add Spanish hot paprika. ENJOY!
Everything looks so delicious and I believe that they would make great holiday appetizers too.ReplyDelete
Spreads are perfect for this time of the year! I especially find the mujedera spread interesting. Never thought to convert one of our favorite dishes to a spread. Great ideas!ReplyDelete