Curried Red Lentil Hummus

If you have around 25 minutes to spend in the kitchen, Curried Red Lentil Hummus might be a tremendous gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This hor d'oeuvre has 426 calories, 23g of protein, and 13g of fat per serving. For 76 cents per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 3. It is a very affordable recipe for fans of middl eastern food. 207 people found this recipe to be flavorful and satisfying. This recipe from Veggie and the Beast Feast requires red curry paste, red lentils, ground cayenne pepper, and olive oil. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is excellent. Similar recipes are Red Lentil Hummus, Red-Lentil Hummus, and Sneaky Red Lentil “hummus.

Servings: 3

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 (15-ounce) can chickpeas, rinsed and drained

½ teaspoon curry powder

¼-1/2 teaspoon ground cayenne

2 tablespoons olive oil

1 tablespoon red curry paste

1 cup split red lentils, picked through and rinsed

½ teaspoon salt

3 cups water (for cooking the lentils)

Equipment:

sauce pan

sieve

food processor

Cooking instruction summary:

Mix the lentils and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Drain thoroughly - this is important because the lentils hold a lot of water. I let them sit in the strainer for 10 minutes.Combine the lentils, chickpeas, curry paste, curry powder, cayenne and salt in a food processor. Process until mostly smooth. Drizzle in olive oil with the processor on, then thin out with water until it reaches desired consistency. I used 3 tablespoons.

 

Step by step:


1. Mix the lentils and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.

2. Drain thoroughly - this is important because the lentils hold a lot of water. I let them sit in the strainer for 10 minutes.

3. Combine the lentils, chickpeas, curry paste, curry powder, cayenne and salt in a food processor. Process until mostly smooth.

4. Drizzle in olive oil with the processor on, then thin out with water until it reaches desired consistency. I used 3 tablespoons.


Nutrition Information:

Quickview
426k Calories
22g Protein
13g Total Fat
55g Carbs
92% Health Score
Limit These
Calories
426k
21%

Fat
13g
20%

  Saturated Fat
1g
12%

Carbohydrates
55g
19%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
797mg
35%

Get Enough Of These
Protein
22g
45%

Fiber
24g
100%

Manganese
1mg
99%

Folate
323µg
81%

Vitamin B6
1mg
50%

Phosphorus
385mg
39%

Vitamin B1
0.57mg
38%

Iron
6mg
36%

Magnesium
114mg
29%

Copper
0.57mg
28%

Zinc
3mg
26%

Potassium
785mg
22%

Vitamin A
904IU
18%

Vitamin B5
1mg
17%

Vitamin E
1mg
12%

Selenium
7µg
11%

Calcium
99mg
10%

Vitamin B3
1mg
9%

Vitamin B2
0.15mg
9%

Vitamin K
9µg
9%

Vitamin C
3mg
4%

covered percent of daily need
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