Spiced Red Lentil Dip with Pita Crisps |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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You can substitute green or brown lentils, but the dip won't be as pretty. Ingredients:
1 cup dried small red lentils |
1 bay leaf |
1 tablespoon olive oil |
1 cup finely chopped onion |
2 tablespoons pine nuts |
1 tablespoon tomato paste |
1 teaspoon fine sea salt |
1 teaspoon ground coriander seeds |
1/2 teaspoon ground cumin |
1/2 teaspoon ground caraway seeds |
1/8 teaspoon ground red pepper |
3 garlic cloves, minced |
3 tablespoons fresh lemon juice |
4 (6-inch) pitas, each cut into 5 wedges |
cooking spray |
1/8 teaspoon fine sea salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 350°.
2. To prepare dip, place lentils and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender. Drain well. Discard bay leaf.
3. Heat oil in a small nonstick skillet over medium-high heat. Add onion and nuts; saute 5 minutes or until nuts are lightly browned. Stir in tomato paste and next 6 ingredients (tomato paste through garlic); cook 5 minutes, stirring occasionally. Stir in juice. Combine lentils and onion mixture in a food processor; process until smooth.
4. To prepare pita crisps, coat 1 side of each pita wedge with cooking spray; sprinkle wedges evenly with 1/8 teaspoon salt and black pepper. Arrange wedges in a single layer on a baking sheet. Bake at 350° for 20 minutes or until golden.
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