Spiced Red Lentil Dip With Pita Crisps

“Cooking Light, SEPTEMBER 2002”
READY IN:
20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: