Lentils are a staple food in my home. Not only are they a good source of plant protein and fiber, but they are also very versatile and easy to prepare because they do not require pre-soaking!

Join the Lentil Recipe Revelations Challenge by submitting your favorite lentil recipe.

One of my favorite lentil recipes is a twist on the traditional hummus.

Lentil Hummus

¾ cup red lentils, rinsed
½ tsp. sea salt
¼ cup tahini (sesame butter)
1-2 garlic cloves, minced
¼ cup chopped roasted red pepper (page 37)
3 tbsp. extra virgin olive oil
Juice of ½ lemon (or more to taste)
Pinch sweet paprika
1 ½ tbsp. minced parsley

Place lentils in a pot and cover with 2 cups water. Boil, then reduce
heat and simmer gently for 15 minutes until tender. Once cooked,
remove from heat and cool. Drain excess water.

Combine cooled lentils, salt, tahini, garlic, red pepper, olive oil and
lemon juice in a food processor and blend until smooth and creamy.
Garnish with paprika and parsley.
Serves 2-4