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Florida Department of Agriculture and Consumer Services
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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

African Spiced Lentil Dip

Vegetable-6094
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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