The following recipe addresses the special diet considerations for: dairy-free; gluten-free; low glycemic index; vegan; vegetarian; anti-cancer; cardiovascular disease; diabetes; inflammatory bowel diseases
Serves 4 as a side dish
This mash was originally made to be a topping for oven baked onions,
but it can also be used like mashed potatoes or as a spread. Try
adding chili, coriander, fresh basil, fish sauce, sesame seeds, or
The mash will keep for 2-3 days in the refrigerator in a covered container.
- 1 3/4 cups (400 gr) green lentils, soaked for at least 12 hours in plenty of water
- 1/2 cup (1 dl) extra virgin olive oil
- 1 zucchini, grated finely
- 2 handfuls of flatleaf parsley, chopped finely
- 1 tbs nigella seeds, also called black onion seeds, roasted
- sea salt
- freshly ground black pepper
- roasted sesame oil
1) Wash the soaked lentils thoroughly and steam for 15 minutes
until done. Combine with extra virgin olive oil in a blender and
process until smooth and creamy.
2) Transfer to a bowl, add zucchini and flatleaf parsley, and mix
3) Cover with roasted nigella seeds, add sea salt, freshly ground
black pepper, and roasted sesame oil to taste, and serve.
Note: Measurements are provided in both U.S. and European/metric units.