search saves

Spiced Red Lentil Dip With Pita Crisps

Spiced Red Lentil Dip With Pita Crisps created by threeovens

Cooking Light, SEPTEMBER 2002

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350°.
  • 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.
  • 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.
  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@dicentra
Contributor
@dicentra
Contributor
"Cooking Light, SEPTEMBER 2002"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. 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.
    Reply
  2. threeovens
    Spiced Red Lentil Dip With Pita Crisps Created by threeovens
    Reply
  3. dicentra
    Cooking Light, SEPTEMBER 2002
Advertisement