Chef Eliana Godinez serves up a deliciously refreshing appetizer (or side dish) that evolves as the seasons change.
This dish is served at YAYA Restaurant, Chef Godinez recently opened mediterranean inspired Mexican brasserie inside Chileno Bay Resort & Residences, Auberge Resorts Collection. It’s a gorgeous plate of crudités that changes with the seasons, centered around a smooth, tangy and delicious dip based on pink lentils. The pink lentil miso does take 30 days to ferment, but if you don’t want to wait that long – you can substitute for pre-packaged miso from your local Japanese grocer.
Read more about YAYA Restaurant here.
Lentil Dip and Crudités
- 1 1/4 cups pink lentil miso
- 2 1/2 cups sour cream
- 1 tbsp olive oil citrus flavored
- salt and pepper to taste
Pink Lentil Miso
- 1.4 lbs pink lentils
- 5 cups rice koji
- 13 oz natural sea salt
- water as necessary (for the food processor to work properly)
For the Pink Miso
- Day 1: Wash the pink lentils and let them soak in water for 18 hours.
- Day 2: Cook the lentils until they are soft and slightly overcooked.
- Mash the lentils in a food processor and combine with the salt and koji.
- Pack the lentil mixture in a jar by pressing down each ball of the mixture as firmly as possible to remove any air pockets. This will prevent unwanted mold growth.
- Day 3-30: Store the miso and wait for 1 month. Keep in a dark place with a temperature of around 75F.
For the Dip
- Place all the ingredients in a blender and mix well until all is emulsified, a few minutes.
- Drizzle a little additional olive oil, or herb-infused oil on top of the dip.
- Serve with the freshest vegetables of the season. Cucumber, broccoli, radishes, tomatoes, small carrots etc. are all great.
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