Perhaps it’s not the most common recipe when you think of dinner, well not until now. This Red lentil chili ‘hummus’ base with grilled bok choy and courgette dish is packed with nutrients and beautiful flavors. The base is silky smooth and mildly spicy, and the vegetables are juicy and crunchy. It’s a must-try recipe!
🍽 Serves 2-3 🕘 30-35 minutes Difficulty: Beginner
Ingredients:
1 ½ cups of red lentils
1 Tbsp of chili paste, I used sambal oelek
2 garlic cloves
1 tsp sesame oil
1 large or 2 medium bok choy
2 courgette/zucchini
1 Tbsp soy sauce /tamari sauce
½ Tbsp brown sugar
Sesame seeds to garnish
Instructions:
Wash and soak the lentils for 10 minutes. Cook the lentils until fully cooked and mash-y. Let the lentils cool down to room temperature.
Place the lentils in a food processor. Add chopped garlic, chili paste, a pinch of salt to taste and sesame oil. Blend until silky smooth.
Cut the bok choy in half. Cut the courgette into quarters and then in halves lengthwise. Heat a well-oiled grill pan over medium-high heat. Grill the bok choy on each side for approx. 3-4 minutes, until evenly charred. Repeat with courgette.
Assemble the plate. Spread the lentil ‘hummus’ over the plate. Place grilled vegetables on top. Mix soy/tamari sauce with brown sugar and drizzle on top.
Garnish with sesame seeds.
Enjoy!
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