For a Monday, I did not really start the day right in terms of food choices. I woke up rather late, completely ignored the thought of eating a sen sible breakfast. Well, it was too late to scramble any eggs and somehow I was not into oatmeal this morning. I do not like cereal, which on practical notice does not really leave me with that many options.
I went off to work and then stopped at the corner deli, to have a breakfast platter, which I chose to complete with home fries. Later, I completed the process by eating some chicken curry and pilaf from the corner bodega.
The afternoon was a long one, crazy meetings drive me, well, crazy… It was one of those days I wanted to come back pour myself a couple of glasses of wine and sit and watch a movie. This is where I took matters in control!
I steeled myself to get on the treadmill and opted for my kindle instead of the movie. I have been reading Mansfield Park, one of the Jane Austen books that I have actually not read. I love the pretty writing and the calm pace. So, with the body and mind feeling better 35 minutes later, I decided to do something for dinner that kept up the spirits of the day but was relatively healthy. This recipe is not really a hummus but, I want to call it such due to the 2 tablespoons of tahini. We ate this with pita chips, I ate maybe more chips that needed but still was a good compromise.
Roasted Vegetable, Walnut and Green Lentil Hummus
Prep Time: 6-8 hours
Cook Time: 30 minutes
Makes 1 cup
1 red pepper cut into a dice
2 green chilies, minced
1 tomato, coarsely chopped
4 cloves garlic
4 tablespoons olive oil
2/3 cup green lentils, soaked for 6 hours and drained
1 teaspoon salt
1/3 cup walnuts
2 tablespoons tahini (optional)
1/3 cup chopped cilantro
¼ cup chopped dill
1 lime or lemon
Method of Preparation
1. Heat the oven to 400 degrees.
2. Place the red bell peppers, green chilies and tomatoes and garlic on a baking sheet.
3. Drizzle with the olive oil and bake for 20 minutes.
4. In the meantime, cook the soaked lentils with salt and 1 cup water for 20 minutes, until they are fairly soft.
5. Drain the lentils in a colander.
6. Place the lentils, roasted vegetables, walnuts, cilantro and dill in a blender.
7. Cut the lime or lemon and squeeze in the juice.
8. Blend until smooth.
PS. The husband actually had this over wholegrain toast and some more olive oil.