Tandoori Spiced Lentils with Caramelized Vegetables and Coconut-Tandoori Spiced Hummus
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Category
Side Dishes
Ingredients
- 15 oz. can chickpeas, drained and rinsed
- ¼ cup coconut milk
- 2 Tbsp. tahini
- Juice of 1 lime
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1 tsp. The Spice Hunter Tandoori Global Fusion Rub
- 1 tsp. kosher salt
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½ tsp. The Spice Hunter Coarse Black Pepper
- 1 cup red lentils, rinsed well
- 2 cups vegetable stock
- 1 garlic clove, whole
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1 tsp. The Spice Hunter Tandoori Global Fusion Rub
- ¾ tsp. kosher salt
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½ tsp. The Spice Hunter Coarse Black Pepper
- 1 Tbsp. canola oil
- 1 cup tri-color carrots cut ½ inch bias
- 1 cup onion, chopped
- 1 cup cremini mushroom, chopped
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1 tsp. The Spice Hunter Tandoori Global Fusion Rub
- ⅛ tsp. kosher salt
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⅛ tsp.The Spice Hunter Coarse Black Pepper
Hummus:
Lentils:
Vegetables:
Directions
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.
