On a completely unrelated note from this recipe: I just read about this organization that gives regular people a somewhat unorthodox but very practical way to help women who have been victims of sex trafficking. This gives a brief summary and includes a series that CNN did on the organization. I started tearing up when Paul the shipping guy and the truckers showed up in this story…. Truly, it is worth watching and getting involved.
As for the recipe. I bought a bunch of cilantro a few days ago to put in some chicken soup. I didn’t use all of it in the soup, so I decided to make a sauce out of the rest. With garlic, lemon juice, and some good Greek yogurt. It was secretly inspired by our friend Dave’s cilantro dip, which I think he makes with sour cream and is heavenly. I didn’t measure anything, so below are somewhat approximate measurements. Add more salt or citrus at the end until it tastes delicious.
I put this on top of a bowl of lentils and rice for dinner tonight, and it was wonderful. I’ve been trying to eat a lot of lentils lately, for the baby. (One cup of cooked lentils has 90% of the daily recommended amount of folate, 36% iron, 62% fiber, plenty of protein and a host of vitamins and minerals.) Lentils are also super economical, especially if you can buy them in bulk at a health food store.
You could also use this as a dip for tortilla chips or as a great topping for tacos or burritos or anything like that.
Creamy Citrus Cilantro Sauce
1-2 cloves garlic
1/2 c. cilantro
1 c. plain, whole milk yogurt (or sour cream, or sour cream plus cream cheese for a thicker consistency)*
juice of half a lemon or lime (depending on the size of the fruit and how citrus-y you want this to taste, you might want a little more)
1/2 t. salt (or to taste)
In food processor, mix garlic and cilantro until chopped very fine. (If you don’t have a food processor, just chop them up as finely as you can manage). Mix in remaining ingredients and taste to see if you need to add a pinch more salt, or a little more lemon or lime juice.
Makes about 1 cup. Plan for about half a cup per person.
*You could also use two avocados in place of the yogurt or sour cream to make this vegan/non-dairy/etc.
* To make lentils and rice: put about 1 c. lentils and 1/2 c. rice in a pot and water until the lentils and rice are covered by about an inch. Bring to a boil and then simmer until both rice and lentils are tender, about 30 minutes. (The cooking time will vary based on the kinds of each that you use.) Add 2 t. salt, or to taste. Serve with slices of avocado, some lemon or lime wedges, and this sauce. Perfect meal.
I will read about the organization you talked about above – such a horrific crime against humanity and so many are unaware of just how bad it is. On a much lighter note, your cilantro dip looks heavenly, especially over the lentils – which I love. Yum!
I thought one of you didn’t like lentils
John doesn’t like them, but he was out of town!