About this recipe:A great alternative to chickpea hummus. Boiling the lentils with turmeric makes all the difference to the taste.
200g green lentils
1 teaspoon ground turmeric
60ml extra-virgin olive oil, divided
1 onion, thinly sliced
4 cloves garlic
1 tablespoon ground cumin
1 1/2 teaspoons ground cardamom
1 teaspoon grated fresh ginger
2 tablespoons chopped coriander, or to taste
1 1/2 teaspoons lemon juice
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Method Prep:20min › Cook:40min › Ready in:1hr
Place lentils in a saucepan and cover with about 500ml hot water; set aside to soak, about 30 minutes.
Bring lentils to the boil and add turmeric. Cook, skimming the surface, until lentils are soft, about 30 minutes. Drain and let cool.
Heat 2 tablespoons olive oil in a large pan over medium heat. Add onion; cook and stir until golden brown, about 5 minutes. Add garlic, cumin, cardamom and ginger. Cook until fragrant, 2 to 3 minutes. Remove from heat and let cool, about 10 minutes.
Fold onion mixture into lentils along with remaining 2 tablespoons olive oil, coriander and lemon juice. Transfer to a blender and puree until creamy.