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DSC_0547DSC_0561On 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.

DSC_0569As 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.

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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.

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