This EAT is GREAT and easy to make and lovely to present, so please resist the urge to lick your computer screen and instead whip up this satisfying and delicious Creamy Lentil Dipping Sauce and make this bountiful platter of simply grilled and marinated veggies. Stand back and be ready to hand out the recipe cards or print out from here because pleased eaters are going to want to make this one again to offer to more awaiting hungry mouths that will be drooling for more of this unique dish. It's GESH - Great Eats Start Here... and served here. I have been serving these platters for over 3 years and every time it's eye candy and gets the ahhhhhhhs from my family and guest.
I respond to folks when I hear them say that there is nothing new you can do with lentils, and while I have been using and eating lentils all my adult life.... they just need to be reminded of the options that are endless and are only limited by one's creative imagination. I surly recommend that anyone wanting more information about lentils can find many interesting recipe inspirations on the Canadian Lentils website at http://www.lentils.ca/ and on their great Facebook Profile too at https://www.facebook.com/CdnLentils
from the Fine Canadian Lentil People.... A North American Product grown in Canada!
Hidden Healthy Superstars
Exotic, foreign foods are sometimes perceived as healthier for us. But you really don’t need to look far to find healthy options. Locally grown in Canada, Canadian Lentils are budget-friendly, nutritious staples that offer an array of health benefits.
Lentils are truly Hidden HealthyTM superstars. Preparing lentils is as easy as 1-2-3: just rinse, boil, and season. Unlike beans, lentils do not require soaking at all.
Lentils are rich in Fibre, Potassium, Folate, Protein, Iron, and Manganese and FLAVOR!
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It's All Greek to Me Platter featuring Creamy Lentil Dipping Sauce |
The recipe to make this Appetizing Appetizer Platter that I called
"It's All Greek to Me" follows below! Why... because originally lentils came to us from the Mediterranean region of the world and have been around as long as Ancient Civilizations (over 8,000 years ago). So that says not only are they a great staple, and they are some tasty LEGUMES right? These seed jewels are offered in different hues will Take Center Stage if you let them delight you!
Ingredients:
2 Tablespoons unsalted butter
2 cups cooked french lentils, drained (note... any kind of dried split lentils works)
2 teaspoons garlic, minced
2 teaspoons shallots, minced
1 cup heavy whipping cream
1/2 cup chicken stock
¼ cup flat leaf parsley, minced
1/2 cup green onions, sliced thin
1/2 cup black peppered crisp bacon, crumbled
1 cup tomato, peeled, seeded and diced
Kosher or sea salt
Fresh ground black pepper
1/2 cup plain greek yogurt
Grilled Vegetables
Marinated Vegetables
Directions
For the Lentils:
Combine 1 cup rinsed and drained dry lentils with enough water to cover by 1 inch in a large saucepan. Bring to a boil over high heat, cover saucepan with a tightly fitting lid. Reduce heat and simmer and allow to cook until they are tooth tender and very soft for approximately 15-20 minutes. Drain in a colander.
Melt butter in a large sauce pan, and saute shallots just long enough to become translucent; add garlic, toast until light golden, add cooked lentils, cream, chicken stock; simmer 15-20 minutes, stirring to combine and allowing the mixture to thicken and reduce down some. Stir in parsley, green onions, bacon crumbles, tomato and seasoning to taste. Stir in the yogurt until evenly combined. Spoon into serving bowl to place later in the center of a large platter. Cover with plastic wrap and refrigerate until ready to serve.
For the Grilled Vegetables:
Cut some par cooked potatoes (about 4 medium sized spuds, boiled in lightly salted water to cover until almost fork tender) into 1/2-inch slices
Cut 1 medium sized fresh eggplant into 1/2-inch slices and again in half creating half circles
Cut 1 fresh yellow and 1 fresh red bell pepper in 1/2-inch strips
Place all the cut up vegetables on a baking pan then drizzle and lightly toss with Extra Virgin Olive Oil and season with Salt and Fresh Ground Black Pepper.
Place these on a hot griddle and cook for 5 -7 minutes turning over each piece and cook another 4 minutes. Remove to an awaiting platter leaving the center open for the Creamy Lentil Dipping Sauce.
For the Marinated Vegetables:
6 medium sized Roma Tomatoes, cut in long wedges and also drizzled with EVOO and seasoned with Salt and Pepper.
Drain liquids from a 6-ounce jar of marinated artichoke hearts and cut them in quarters and also place on the platter along with the seasoned tomato wedges.
Retrieve the bowl of Creamy Lentil Dipping Sauce from the refrigerator and unwrap. Place the bowl in the center of the platter and surround the Creamy Lentil Dipping Sauce with your grilled and marinated/seasoned vegetables. SERVE! Great Eats for 8!
It was that simple and you have a dish that will made you happy, pleased, and smile... afterall, lentils are little OOOOs... so O My SuperStars...Lentils and they take center stage!!! Let me know if you like this recipe and be sure to also let the folks at Canadian Lentils know as well.
I am proud to add this recipe to the 2014 Canadian Lentils Recipe Revelations Challenge!
Sign up for their newsletter at Canadian Lentil website at http://www.lentils.ca/ plus LIKE and FOLLOW their great Facebook Profile too at https://www.facebook.com/CdnLentils
Thanks for stopping by for another episode of GREAT EATS!
Bye for now... happy cooking and eating!
Chef Nancy Manlove
