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This hummus-like spread can be varied to suit people of all ages: serve just sweet potatoes, or just pureed lentils and sweet potatoes for babies; serve the spread without harissa hot sauce for toddlers; spice it up and garnish with cilantro for grown-ups.
½ cup red lentils
1 bay leaf
½ cup mashed cooked sweet potato
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon tahini
½ garlic clove
½ teaspoon salt, plus additional to taste
¼ teaspoon ground cumin
Pinch ground coriander
Harrisa chili paste, to taste (optional)
Chopped cilantro, for garnish (optional)
Whole grain pita, crackers or flatbread, for serving
1. In a medium saucepan, combine the lentils and bay leaf with 4 cups of water and bring to a boil. Simmer, partially covered, until the lentils are completely tender, about 15 minutes. Drain in a mesh sieve, remove the bay leaf and let cool to room temperature.
2. In a food processor, puree the lentils with the sweet potato, olive oil, lemon juice, tahini, garlic, salt, cumin and coriander until smooth. Taste and season with salt and harissa if desired. Serve with bread or crackers.
Find out more about this recipe on Mom Appetit's blog.