Spiced Red Lentil Dip with Pita Crisps

Randy Mayor; Lydia DeGaris-Pursell

You can substitute green or brown lentils, but the dip won't be as pretty.

Yield: 10 servings (serving size: about 1/4 cup dip and 2 pita crisps)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 159
  • Calories from fat: 15%
  • Fat: 2.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 7.4g
  • Carbohydrate: 27g
  • Fiber: 3.9g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 395mg
  • Calcium: 46mg

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

Preparation

  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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