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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 3 |
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Ingredients:
1 cup large or small red lentils, sorted and rinsed |
4 cups water |
1 bay leaf |
3 tablespoons extra-virgin olive oil |
1 small onion, finely chopped |
1/3 cup pine nuts |
3 garlic cloves, finely chopped |
1 tablespoon tomato paste |
1 teaspoon ground coriander |
1/2 teaspoon ground caraway seeds |
1/2 teaspoon ground cumin |
1/8 teaspoon cayenne pepper |
1 teaspoon coarse sea salt or kosher salt |
freshly squeezed juice of 1/2 lemon |
pita toasts, to serve |
crudite, to serve |
Directions:
1. In a 3-quart saucepan over high heat, combine the lentils with 4 cups water and bring it to a boil. Skim and discard any foam and add the bay leaf. Reduce the heat to low, cover the pan, and simmer until the lentils are tender, about 30 minutes; drain.
2. While the lentils simmer, in a small saute pan over medium heat, warm the oil. Add the onion and pine nuts and cook until the onion softens and the pine nuts begin to color, about 5 to 7 minutes. Stir in the garlic, tomato paste, coriander, caraway, cumin, cayenne, and salt. Continue to cook for 5 minutes. Stir in the lemon juice, scraping up any browned bits on the bottom of the pan. Remove from the heat.
3. In a food processor, add the lentils and onion mixture and puree until smooth.
4. Transfer to a serving bowl and serve at once. May be covered and chilled and served cold. Serve with pita toasts or crudite.
5. Nutritional analysis per serving:
6. Calories 235; Total Fat 12.5 g; (Sat Fat 1.3 g, Mono Fat 6.3 g, Poly Fat 3.3 g) ; Protein 10g; Carb 22 g; Fiber 5.5 g; Cholesterol 0 mg; Sodium 345 mg
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