This is a savoury lentil puree vaguely based on hummous. It's very good served alongside roasted root vegetables, and it reheats very well. You can use a finely-chopped clove of fresh garlic instead of the garlic puree, but the final result is best left overnight in that case, for the garlic flavour to mellow, and you'll also probably want to add a little salt.
1. Place the lentils in a pan with 750ml (1¼ pints, 3¼ cups) water, bring to the boil, reduce the heat, and simmer uncovered for at least 30 minutes. The longer you cook the lentils, the smoother the final result will be, but you'll most likely need to add extra boiling water from time to time. If it looks too watery towards the end of the cooking time, turn the heat up to boil off the excess liquid, but be careful — boiling lentils tend to spit!
2. Put the lentils in a blender or food processor with the tahini, lemon juice, sesame oil, olive oil, and garlic puree, and whizz to a puree. Serve hot as a side dish.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 14 February 2007 - comments and questions to Kake L Pugh (email@example.com).