At the Montana Farmer's Union Women's Conference
Lentils are one of the most versatile pulse crops; they take the flavors from most global cuisines and wear them elegantly. Lentils do not believe in borders; instead, they welcome all flags from different countries.
At this year's annual Montana Farmers Union Women's Conference, we're dressing them up the creole style by adding a bit of magical spice mix to aioli and creating a Lentil Remoulade. Inspired by the French Remoulade, our version uses beluga lentils, capers, celery, onion, scallions, lemon, horseradish, and creole rub.
We love remoulade and fried food, so what better combination than falafels for a double-pulse plant protein?
Ingredients for the Creole Mix
Makes about 1 cup
1/4 cup Smoked Paprika
2 TBSP onion powder
2 TBSP garlic powder
4 teaspoons dried oregano
4 teaspoons dried thyme
4 teaspoons Kosher Salt
2 teaspoons fresh ground pepper
1 teaspoon dried mustard
1 teaspoon red pepper flakes
1/2 teaspoons cayenne (optional)
Place all ingredients in a mason jar with a lid. Shake
Shake before using each time. Store in a cool dark spot, like your cupboards.
Ingredients for the Creole Remoulade
Makes a bit over 2 cups
1 cup cooked beluga lentils, follow directions in package
1 cup plant-based mayonnaise
1/3 cup capers, drained
1/4 cup sweet Vidalia onions, chopped
1/4 cup scallions, green and white parts, chopped
1/4 cup celery, chopped
Juice of 1 lemon
1 TBSP Creole Spice mix (recipe above)
2 teaspoons horseradish
Place all ingredients in a blender and process for 30 seconds.
Chill and serve with crudites as a salad accompaniment. Think shrimp, potato, cole slaw, lobster, or macaroni. Serve over chicken, fish, pork, or as a sandwich spread. We love it as a dipping sauce with anything fried, like French fries or falafels.