Ingredients
1 cup rinsed red lentils, cooked
3 cups water {to cook the lentils}
1 Tablespoon extra virgin olive oil
2 Tablespoons lemon juice
½ teaspoon cayenne red pepper
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon paprika
⅓ cup freshly chopped cilantro
2 garlic cloves
1 cup diced tomatoes, drained
½ teaspoon salt
Garnish:
Freshly chopped cilantro
Sprinkling of crushed red pepper
Instructions
Rinse the red lentils and set aside.
In a large pot heat up the 3 cups of water over medium high heat. Once boiling, add the red lentils and turn down heat to medium and let simmer for 20 minutes, or until the lentils are tender, but not falling apart.
In a food processor put the cooked red lentils, extra virgin olive oil, lemon juice, cayenne red pepper, cumin, coriander, paprika, cilantro, garlic, diced tomatoes and salt.
Pulse until smooth, stopping to scrape down the sides occasionally.
Put the red lentil dip in a serving dish and garnish with freshly chopped cilantro and sprinkle with crushed red pepper. The dip can be served warm or you can refrigerate for two hours before serving. Serve with warm pita bread.
Store the leftovers in the refrigerator.
Recipe developed by A Cedar Spoon