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Lentil Apricot Tapenade With Curry Aioli
[Vegan]

AH By: Amy Height

Author Bio

Healthy plant-based recipes to nourish your body and soul. Amy Height is the founder of From... Read More

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Lentil Apricot Tapenade With Curry Aioli [Vegan]

Dairy Free

A deliciously creamy lentil salad that can be served chunky or smooth. The punch of onion and the sweetness of the apricot, plus the crunch of almonds, dresses up this versatile legume beautifully.

Ingredients You Need for Lentil Apricot Tapenade With Curry Aioli [Vegan]

1 cup cooked beluga or green lentils
freshly ground pepper
coarse sea salt
1 cup raw almonds, coarsely chopped
1/2 cup fresh apricots, minced
1 small red onion, finely chopped
1/2 cup vegan curry aioli
1 tbsp lemon juice

Vegan Curry Aioli:

3/4 cup soy or almond milk
1 1/2 tbsp fresh lemon juice
1 tsp Dijon mustard
~1/2 cup olive oil
pinch of salt
pinch of pepper
garlic powder
black pepper
cardamom
cinnamon
garam masala

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How to Prepare Lentil Apricot Tapenade With Curry Aioli [Vegan]

For the Aioli:

Combine almond milk, lemon juice and mustard in a blender or with an immersion blender for about 30 seconds. While blending, slowly add in the oil until emulsified and thickened. Add the salt, pepper and remaining spices and blend until smooth.

For the Tapenade:

Combine all ingredients - except aioli and lemon juice - in a bowl and mix until combined. If you're serving this chunky, set it aside. If you'd like more of a dip than a salad, transfer 3/4 of your mixture to a food processor. Blend until smooth. Recombine with chunky mixture.
Whisk together aioli and lemon juice.
Pour dressing over lentils mixture and serve.

Notes

If you're following a sugar-free diet, omit the apricots and swap in something with a softer sweetness. I've tried this with roasted sweet potato chunks, raw red pepper and a dollop of pumpkin puree (not at the same time: these were three different occasions), and while they change the taste of the tapenade, they're all really yummy.