This dip is like Antonio Banderas, circa 1990: smooth, spicy and impossible to resist. – Dee Ryan
INGREDIENTS
1 cup brown lentils
1 small carrot, chopped into 1-inch pieces
¼ red onion, coarsely chopped
1 bay leaf
Pinch kosher salt, plus more for seasoning
2 cups water
1 clove garlic, chopped
1 tsp. chopped jalapeno
1 Tbsp. garam masala
1?8 tsp. cayenne pepper
3 Tbsp. olive oil, divided
Freshly ground black pepper, to taste
3 Tbsp. lemon juice
3 Tbsp. chopped cilantro
Lavosh or Classic Cham Pita Bread, for serving
PREPARATION
• In a medium saucepan, cover the lentils, carrots, red onion, bay leaf and a pinch salt with the water. Bring to a boil over high heat, then reduce the heat to low and simmer uncovered 25 to 30 minutes, until the carrots are fork-tender and most of the water has evaporated.
• Remove the bay leaf and drain the lentils, reserving any excess liquid. Transfer the lentils to the bowl of a food processor. Add the garlic and jalapeno and purée. Add the reserved liquid a few tablespoons at a time and purée until the mixture reaches the desired consistency. Set aside.
• In a medium skillet over medium-low heat, saute the garam masala and cayenne pepper in 2 tablespoons olive oil 1 minute, until aromatic. Stir in the lentil purée and cook 3 minutes. Remove from heat and transfer to a serving bowl. Season to taste with salt and pepper.
• Stir in the lemon juice, drizzle with the remaining 1 tablespoon olive oil and garnish with cilantro. Serve warm or at room temperature with lavosh or pita.
Locally made Classic Cham Pita Bread is a perfectly chewy base for this hearty dip. It’s delivered fresh Tuesday through Sunday to Global Foods Market, 421 Kirkwood Road, Kirkwood, 314.835.1112, globalfoodmarket.com
This article appears in May 2015.