Categories: Dips

Ingredients

• 1 cup dried small red lentils
• 2-1/2 cups water
• 1 bay leaf
• 1-1/2 tsp cumin seeds, divided
• 1 tsp salt
• 1/2 tsp ground turmeric
• 1/2 tsp Hungarian sweet paprika
• 1/2 tsp ground red pepper
• 4 tsp olive oil, divided
• 1/4 cup chopped onion
• 1/2 cup chopped seeded tomato
• 1 garlic clove, chopped
• 2 tbsp fresh lemon juice
• 1/4 tsp freshly ground black pepper
• 1 tsp chopped fresh mint

Directions

1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until tender. Drain; discard bay leaf. Place lentils in a small bowl.

2. Combine 1 tsp cumin seeds, salt, turmeric, paprika, and red pepper in a spice or coffee grinder; process until finely ground.

3. Heat 1 tbsp oil in a medium nonstick skillet over medium-high heat. Add onion; saute 2 minutes or until tender. Stir in spice mixture, tomato, and garlic; cook 2 minutes or until slightly thick. Rmove pan from heat; stir in lentils, lemon juice, and black pepper. Place lentil mixture in a food processor; process until smooth.

4. Heat 1 tsp oil in a small saute pan over medium heat, and add 1/2 tsp cumin seeds. Saute seeds for 15 seconds, and drizzle over dal. Sprinkle with fresh mint.

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