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Lentil Mousse

Photo by Palak Jain


  • 150 g pink lentils (masoor dal)
  • 3 medium-sized carrots, grated
  • 2 medium-sized onions, chopped
  • 3 cloves garlic, chopped
  • 1 tbsp cumin (jeera) powder
  • 1 tbsp grated fresh ginger
  • 1 tsp turmeric powder (haldi)
  • 350 ml water
  • Unrefined salt to taste
  • Chopped parsley to taste
  • Chopped basil to taste
  • Juice of 1 lime


Heat a pot and add onions and carrots and cook for a while. Add the spices and the garlic. Add 350 ml  water and bring to a boil. Add the lentils. Once they are cooked, add salt to taste. Add parsley and basil.

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

Serves 8-10


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