An interesting blend of flavors–serve this with bread; as a dip for raw or lightly steamed vegetables; over rice; as a side for grilled chicken…
1/2 c dried green lentils
1-1/2 c water or stock
1 t salt
4 to 6 c spinach, washed, dried, coarsely chopped
1 c sliced banana
1 c coconut milk
6 oz cream cheese, softened, or mascarpone cheese
2 eggs, hard-boiled
1 small or medium red onion, coarsely chopped
1 clove garlic, peeled
2 T butter, softened
1 T curry powder, or more, or to taste
1 t black pepper
1. Put the lentils and water in a pot. Bring to a boil then simmer until quite tender, anywhere from 30 to 45 minutes. Add salt towards the end of cooking. Drain if necessary, or just allow to cook until the water is absorbed.
2. Combine the cooked lentils with the remaining ingredients in a food processor (you may have to add the spinach in batches) and puree until smooth.
3. Transfer mixture to a bowl; cover and refrigerate for at least an hour. Serve at room temperature, if possible.