Our kitchen has become a test kitchen lately. We are testing different recipes for our first Supper Club dinner on the 8th of February. We will host a dinner in our home for guests who like to experience a meal together with other people they don’t know in a private atmosphere. If you live in the Düsseldorf area you find more information here. The first Supper Club dinner will be a four course vegetarian winter menu with corresponding wines. We are pretty excited!
Checking out different appetizers, I came across this fantastic recipe from the Sprouted Kitchen: An aromatic lentil dip with cumin and fennel seeds served in endive leaves. Together with more different greens, it also makes a great salad. The crushed fennel seeds and cumin give the dip a fantastic flavor.
Enjoy the rest of your weekend!
Recipe from the fantastic Sprouted Kitchen Cookbook by Sara and Hugh Forte
Serves 6 as an appetizer:
Put the lentils in a saucepan and bring to a boil. Reduce the heat to simmer for 15-20 minutes, until the lentils are tender. Drain the lentils and set aside to cool down. Dry-sauté the shallots without oil until slightly charred for about 5 minutes. Remove form the heat and place them in a bowl. Add fennel seeds, cumin, yoghurt and lentils and stir to combine. Add the chopped parsley and season to taste with pepper and salt. Fill the cavity of the endive leaves with a heaping spoonful of the lentil dip and garnish with chopped parsley.