Spiced Red Lentil Dip with Pita Crisps

Spiced Red Lentil Dip with Pita Crisps
Photo by Randy Mayor

Ingredients

  • 3 garlic cloves, minced
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground red pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cumin
  • Cooking spray
  • Cooking spray
  • + 31 more ingredients
    • 3 tablespoons fresh lemon juice
    • 1 cup dried small red lentils
    • 3 garlic cloves, minced
    • ½ teaspoon ground caraway seeds
    • ½ teaspoon ground caraway seeds
    • 1 teaspoon ground coriander seeds
    • 1/8 teaspoon fine sea salt
    • 1/8 teaspoon fine sea salt
    • 1 cup dried small red lentils
    • 1/8 teaspoon freshly ground black pepper
    • 3 tablespoons fresh lemon juice
    • 1 teaspoon fine sea salt
    • 2 tablespoons pine nuts
    • 1/8 teaspoon freshly ground black pepper
    • 1 cup finely chopped onion
    • 1 tablespoon tomato paste
    • 1 tablespoon olive oil
    • 4 (6-inch) pitas, each cut into 5 wedges
    • Pita Crisps:
    • Dip:
    • 1 teaspoon ground coriander seeds
    • 4 (6-inch) pitas, each cut into 5 wedges
    • Pita Crisps:
    • Dip:
    • 1 teaspoon fine sea salt
    • 2 tablespoons pine nuts
    • 1 bay leaf
    • 1 cup finely chopped onion
    • 1 tablespoon tomato paste
    • 1 tablespoon olive oil
    • 1 bay leaf

Preheat oven to 350°. 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. Heat oil in a small nonstick skillet over medium-high heat. Ad...

View full recipe at My Recipes

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