Ingredients
Amount |
Ingredient |
2 tablespoons |
unsalted butter or margarine, and more if needed |
2 cups |
brown lentils |
1 |
carrot, cut into 1-inch pieces |
1 |
medium red onion, chopped |
1 quart |
water |
4 tablespoons |
margarine |
1 teaspoon |
ground cumin |
1 teaspoon |
ground coriander |
1 teaspoon |
ground ginger |
1/2 teaspoon |
freshly grated nutmeg |
1/2 teaspoon |
ground allspice |
1/4 teaspoon |
cayenne pepper |
|
salt |
|
freshly ground black pepper |
1 tablespoon |
fresh lemon juice |
2 tablespoons |
chopped cilantro |
|
toasted pita triangles, for serving |
Preparation
In a large saucepan, cover the lentils, carrot and onion with the water and bring to a boil. Simmer until the lentils are tender and almost all the liquid has evaporated, 35 minutes. In a food processor, puree the lentils and vegetables. In the same saucepan, melt the margarine. Add the cumin, coriander, ginger, nutmeg, allspice and cayenne and cook over low heat, stirring a few times, until fragrant, about 3 minutes. Add the lentil puree and cook, stirring, for 5 minutes. Season with salt and black pepper and stir in the lemon juice. Transfer to a serving bowl and sprinkle with the cilantro. Serve warm or at room temperature with the pita toasts.
Yield
Makes about 2 cups, or 12 servings
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