Inspired by Aegean mezze sauces, this recipe is made by simmering red lentils and blending them with lemon juice and mint until smooth. Finished with olive oil, the tangy sauce is served with toast or vegetable sticks.
Simmer the red lentils in water over low heat for 15 minutes, until completely soft.
Blend the cooked lentils with the garlic cloves, lemon juice, mint, salt and olive oil until smooth.
If the sauce is too thick, add water. Sprinkle red pepper flakes over the top and serve.
Do not add the lentils to the food processor until they are completely soft; partly cooked lentils will keep the sauce from becoming smooth.
Benim mercimeğim eskiydi, 15 dakika yerine 22 dakikada yumuşadı, süreyi mercimeğin tazeliğine göre ayarlamak gerekiyor gibi görünüyor, yine de altı porsiyonluk sosu misafirlerim gelmeden yetiştirdim.
Mercimeği tam yumuşamadan robota attım, tarifteki 15 dakikayı 10 dakikaya indirmiştim. Sos pürüzsüz olmadı, dişe gelen tane tane bir doku kaldı ve misafirlerime bu haliyle sunamadım.
Ekmek yerine havuç çubuklarıyla denedim, sosun ekşiliği sebzeyle de çok iyi gitti.
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