By lentilsorg Appetizer, Snack
April 28, 2017
Served warm or cold, this spin on a classic is delicious year-round. The lentils play very well with the umami of the sautéed mushrooms, acidity from the wine and richness of the sour cream and yogurt.
This dip can be prepared in advance. If it needs to be thinned out slightly, add a dollop of sour cream or yogurt.
1 Tbsp (15 mL) canola oil
1 cup (250 mL) finely chopped onion
2 garlic cloves, chopped
1/2 lb (225 g) finely chopped mushrooms
to taste, salt and pepper
1/4 cup (60 mL) white wine
1 cup (250 mL) cooked green lentils
1 Tbsp (15 mL) fresh thyme leaves
1/3 cup (75 mL) plain Greek yogurt
1/3 cup (75 mL) sour cream
2 Tbsp (30 mL) finely sliced chives, plus more for garnish