Spiced Red Lentil Dip With Pita Crisps

READY IN: 20mins
Recipe by dicentra

Cooking Light, SEPTEMBER 2002

Top Review by threeovens

Very nice dip that went well with everything on my Mediterranean meze platter! Despite the name, it is not spicy, but it does have nice flavor to complement everything from flatbread or toasted pita wedges to gyro meat or souvlaki! I think I may have cooked the lentils overlong because there was nothing to drain. Also, if you make the pita crisps, they are just cut into wedges (not split, like I did), or they may burn.

Ingredients Nutrition


  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.

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