ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spiced Red Lentil Dip with Pita Crisps

Randy Mayor; Lydia DeGaris-Pursell
Yield 10 servings (serving size: about 1/4 cup dip and 2 pita crisps)
You can substitute green or brown lentils, but the dip won't be as pretty.

Ingredients

  • Dip:
  • 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
  • Pita Crisps:
  • 4 (6-inch) pitas, each cut into 5 wedges
  • Cooking spray
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 159
  • caloriesfromfat 15 %
  • fat 2.6 g
  • satfat 0.4 g
  • monofat 1.4 g
  • polyfat 0.6 g
  • protein 7.4 g
  • carbohydrate 27 g
  • fiber 3.9 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 395 mg
  • calcium 46 mg

How to Make It

  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.