French green lentil dip

3 1/2 cups

Ingredients

Quantity Ingredient
1½ cup French Puy or green lentils rinsed and picked over
1 medium Onion(s), coarsely chopped
1 small Carrot, halved lengthwise and sliced crosswise 1/8\" thick
2 Garlic clove(s), minced
½ teaspoon Thyme
1 pinch Ground cloves or allspice
Salt and pepper to taste
8 ounces Carton yogurt
2 tablespoons Flat-leaf parsley finely chopped

Directions

1. In a medium saucepan, combine lentils, onion, carrot, garlic, thyme, cloves and 3 cups of water. Bring to a boil over moderately high heat. Lower the heat, cover and simmer until the lentils are just tender, about 30 minutes.

2. Add 1 tsp salt and tsp pepper to the lentils and cook over moderate heat, uncovered, until almost all the water has evaporated and the lentils are very tender, about 10 minutes. Transfer the lentils to a food processor and pure. Transfer to a bowl, cover and refrigerate until chilled, at least 1 hour or up to 1 week.

3. Stir the yogurt and chopped parsley into the lentil pure and season with salt and pepper. Serve the dip chilled.

Food and Wine Collector's Issue: The Only Entertaining Guide You'll Need May 1995

Submitted By DIANE LAZARUS On 06-08-95

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