Food at Dancing Rabbit

I write to you from Dancing Rabbit EcoVillage, stop 2 on my travels. For those of you who are saying "Rabbit-what?", Dancing Rabbit is an intentional community in Northeastern Missouri focused on environmental sustainability (http://www.dancingrabbit.org/). I lived here last summer, working on mechanical and electrical systems and interior finish work in a straw-bale timber-framed home. This time, I'm staying with Jennifer Martin, whose home Alex (Olin '11.5) and I worked on.

I've been eating with the Sunflower food co-op, in which we regularly enjoy rice, beans, and salad served 100 different ways. I helped cook on Sunday night, and I invented a recipe for curried lentil spread which you are welcome to try. It's included at the end of the post.

Tuesday night was potluck dinner at Sandhill Farm, a nearby intentional community and organic farm. This week's spread had the feel of an Indian buffet because, by coincidence, several people made lentil curries. Though my recipe was not made for potluck, it would have fit in quite well. Here it is.

Curried-Lentil Spread

• 2 cups dry lentils (I used green, but red would be good, too)
  
• 1.5 medium onions, chopped
• curry powder
• garam masala
• garlic powder
  
• lemon juice (1/4 cup, ish)
  
• vegetable broth
• salt

1. Cook, drain, and mash the lentils, adding the lemon juice and enough vegetable broth to give it a spreadable consistency (like hummus). You should definitely not overcook the lentils. They should be soft.
   
2. Saute the onions in oil with copious amounts of curry powder, garlic powder, and garam masala until they're soft.
3. Blend/food process the onions until creamy.
4. Mix the lentils and onions; salt to taste.
   
5. Serve on bread or crackers or something.