Spiced Red Lentil Dip With Pita Crisps

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 1 cup dried small red lentil
• 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
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground caraway seed
• 1/8 teaspoon ground red pepper
• 3 garlic cloves, minced
• 3 tablespoons fresh lemon juice
• 4 (6 inch) pita bread, each cut into 5 wedges
• cooking spray
• 1/8 teaspoon fine sea salt
• 1/8 teaspoon fresh ground black pepper

Recipe

• 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.
• 4 stir in tomato paste and next 6 ingredients (tomato paste through garlic); cook 5 minutes, stirring occasionally.
• 5 stir in juice. combine lentils and onion mixture in a food processor; process until smooth.
• 6 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.
• 7 arrange wedges in a single layer on a baking sheet. bake at 350° for 20 minutes or until golden.