*Indian-Spiced Red Lentil Hummus* French Green Lentil & Mushroom Burgers*
*French Green Lentil & Israeli Couscous Salad*
Along with new tidbits of knowledge I picked up while working on this blog, I also learned something about myself…I like lentils a great deal more than I thought. Two weeks of lentil recipes made numerous times provided an abundance for me, family members and a small group of patient and supportive friends. Although I am ready to move on to other foods, I never grew tired of eating them…probably not news to those who consider lentils a staple in their diet.
This set of recipes has been my most challenging thus far…maybe a ridiculous statement as this is my third blog, however my lentil cooking experiences have been limited to soups, an occasional salad and usually paired with ham. As I formulated ideas for recipes, I decided to attempt making the dishes vegetarian or at least my understanding of such…it is not a cuisine with which I am familiar and usually think in terms of substituting fats with extra spices.
I would love some advice and suggestions from those who are the lentil eaters…happily, a group to which I now belong.
Indian-Spiced Red Lentil Hummus
By Indian food standards, not at all spicy hot, just enough of that flavor that it warranted the label… I hope. Instead of additional olive oil, The Greek yogurt was effective in pureeing the chick peas and seemed a complimentary ingredient with the chosen spices.
French Green Lentil and Mushroom Burgers
Browning on both sides is all that is necessary because all the ingredients are cooked. Melted cheese, sliced tomatoes, pickles on a toasted bun give Mcdonalds a run for their money.
French Green Lentil & Israeli Couscous Salad
The bit of sweetness to this combination is offset nicely by the peppery taste of a bed of arugula. The French green lentils hold their shape after cooking better than others and may be tossed with the couscous without becoming mushy.