Lentil Mousse


  • 150 gm pink lentils (masoor daal)
  • 3 carrots
  • 2 onions
  • 3 cloves garlic
  • 100 gm celery
  • 1 tbsp cumin powder
  • 2 tbsp grated fresh ginger
  • 2 tsp cinnamon
  • 1 tsp turmeric
  •  juice of 1 lime
  • himalayan salt
  • parsely
  • basil


Chop the onion and garlic and wash. Grate the carrots. Heat a pot and add onions and carrots and cook for a while. Add the spices and the garlic. Add 350 ml of water and let it boil. Add the lentils. Once they are cooked, add salt to taste. Add parsley and basil.

Let it cool and become solid. With a hand blender mix and add the lime juice slowly. Add in some water if necessary to make it a smooth paste. This can be eaten directly as a mousse or as a bread spread.

Serves 8-10.