prepared, or as a light meal. Creamy red lentils cook in twenty minutes and provide protein and fiber. Walnuts bring heart-healthy omega-3 fat and cancer-fighting antioxidants. Even the spices add important micronutrients.
In a medium bowl, cover the lentils with cold water to a depth of 2 inches (5 cm). Swish with your hand, then drain the lentils. Repeat 3 or 4 times, until the drained water runs almost clear.
Put the lentils in a medium saucepan and add 11/4 cups (300 ml) water. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer until very soft, 20 minutes. Set aside.
In a medium frying pan over medium-high heat, heat the oil. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook, stirring occasionally, until the onions are very soft, 3 minutes longer. Mix in the cumin and smoked paprika and cook until fragrant, about 30 seconds. Scrape the onion mixture into a food processor. Add the walnuts and pulse until you have a pulpy purée. Add the lentils, roasted peppers, and lime juice and process until the dip is almost smooth. Season with salt and pepper to taste.
Place the dip in a serving bowl, set on a serving platter, and surround with broccoli florets, red and yellow bell pepper strips, and carrot sticks. Serve right away.
TIPJarred roasted red peppers are an excellent time-saving ingredient to keep on hand in the pantry cupboard at all times.
Red L
entil Dip with Smoked
Paprika & Rainbow Veggie Dippers
good food for good healthStarters & Soups
24
Cros
tini with Whipped Goat Cheese,
Roasted Grapes & Rosemary
8–10 SERVINGS
48 thin slices baguette (about ¾ baguette)
7 Tbsp (100 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lb (500 g) seedless red grapes, separated into small bunches3 fresh rosemary sprigs,
plus 2 Tbsp minced leaves
½ lb (250 g) goat cheese,
at room temperature3 Tbsp whole milkHoney, for drizzlingFlaky sea salt, for finishing
V
SF
Preheat the oven to 350°F (180°C). On a large baking sheet, arrange the baguette slices in a single layer. Brush the tops of the slices with 5 Tbsp (75 ml) of the oil and season generously with kosher salt and pepper. Toast the slices, flipping once halfway through, until the slices are golden, the edges are crisp, and the centers are still slightly soft, about 10 minutes. Let cool completely.
Raise the oven temperature to 425°F (220°C). Arrange the grape bunches and the rosemary sprigs on a second baking sheet. Drizzle with 1 tablespoon of the oil and season with kosher salt. Roast until the grapes are soft, have shriveled a bit, and are beginning to burst, about 15 minutes. Let cool.
In a stand mixer fitted with the whisk attachment, combine the goat cheese, the remaining 1 tablespoon oil, and the milk and beat on high speed until light and fluffy, about 3 minutes. Stir in the minced rosemary.
To serve, spread each bread slice with some of the cheese, top with a few roasted grapes, and drizzle with a little honey. Finish with a light dusting of sea salt, and serve.
Goat cheese is lower in lactose than other cheeses and marries beautifully with the earthiness of rosemary. Roasting the grapes deepens their flavor and sweetness, which comes from natural sugars that contribute healthy minerals and nutrients stripped away during the chemical processing of granulated sugar and corn syrup.
Starters & Soups
26
8 SERVINGS
1 can (15.5 oz/439 g) chickpeas,
drained and rinsed
2 Tbsp shelled hemp seeds¼ cup (60 g) roasted tahini 4 cloves roasted garlic
2 tsp ground cumin
¼ cup (60 ml) fresh lemon juice¼ cup (60 ml) warm water
¼ cup (60 ml) extra-virgin oliveoilSea salt
Chopped fresh flat-leaf parsley, Kalamata olives, and/or cayenne pepper, for serving (optional)
Whole-wheat pita breads cut into wedges
VG
V
DF
WG
SF
Hemp seeds give this classic chickpea hummus a nutritional boost by adding healthy omega-3 fat, and they also make its texture super creamy. Roasted garlic gives it softer pungency than using raw cloves. To turn this hummus into a nice nutrient-dense dressing to drizzle over a salad of romaine lettuce, watercress, and grape tomatoes, simply thin it with a little more water.
In a food processor, combine the chickpeas and hemp seeds and pulse until coarsely chopped. Add the tahini, garlic, cumin, lemon juice, water, and olive oil and whirl until the mixture is creamy. Season to taste with salt. Transfer the hummus to a serving bowl, cover, and refrigerate for 30 minutes to let flavors meld. Serve garnished with parsley, olives, and/or a dash of cayenne, if desired, and accompanied by pita bread wedges. The hummus will keep covered in the refrigerator for up to 5 days.
Chickpea & Hemp Seed Hummus
with Roasted Garlic
Starters & Soups27
2 FLATBREADS; 4 SERVINGS
3 Tbsp olive oil, plus more
for brushing
2 shallots, minced
2 cloves garlic, minced
1 lb (500 g) mixed fresh mushrooms such as chanterelle, black trumpet, hedgehog, and cremini, brushed clean, tough stems trimmed, and roughly chopped
2 Tbsp unsalted butter
½ cup (125 ml)
