Last night I promised you guys I would talk about the lentil bake and the dessert hummus I made, and I’m here to make good on that promise.
As soon as I read HEAB’s post yesterday about the curried lentil dish she copied out of a magazine in a waiting room, I knew it was dinner destiny.
I also used a sweet potato instead of a butternut squash, and I also upped the content of the chili powder, but I subbed garlic for the ginger.
I love the flavor of curry and sweet potatoes together, and the lentils made for a very hearty dish. The coconut and cinnamon really tied it all together. I will definitely be making this again!
And for dessert, I had big plans for this guy.
I jumped on Evan’s dessert hummus bandwagon and made the peanut butter chocolate chip version, with a couple tweaks of my own. More on that in a minute.
I set up my hummus skin peeling station. Wanna take a trip into my warped mind? The whole time I was doing this, I felt like I was circumcising each little chickpea.
Bowl of chickpea foreskins? Yeah, I’ve got maaaaaaddddd issues, I know.
I put all my ingredients in the food processor, subbing vanilla bean paste for the vanilla extract and adding 1/4 teaspoon of salt, hoping this would up the cookie dough-esque factor of the dish.
I held that mini-Cuisinart button with all I had.
This came together pretty quick, but I blended for a good while to make sure all little chunks were pulverized. Once it was all homogeneous (to steal an Evan word), I folded in carob chips rather than chocolate chips, as I’ve really been loving on some carob lately. Love that maltiness!
This is smack yo’ mama good.
First taste bliss face. Kudos for a truly delicious recipe, Evan!
I had a spoonful of it as a mid morning snack.
And lunch was a lentil bake burrito.
Served on a brown rice tortilla and with a hefty squirt of Sriracha.
And accompanied by some brussels topped with coconut oil and Southwestern Chipotle Mrs. Dash.
And because this post obviously doesn’t have enough photos in it already, here are my lovepups.
What’s your favorite way to prepare lentils?