Spiced Red Lentil Dip With Pita Crisps - cooking recipe

Ingredients

Dip
1 cup dried small red lentil
1 bay leaf
1 tablespoon olive oil
1 cup finely chopped onion
2 tablespoons pine nuts
1 tablespoon tomato paste
1 teaspoon fine sea salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground caraway seed
1/8 teaspoon ground red pepper
3 garlic cloves, minced
3 tablespoons fresh lemon juice
Pita Crisps
4 (6 inch) pita bread, each cut into 5 wedges
cooking spray
1/8 teaspoon fine sea salt
1/8 teaspoon fresh ground black pepper

Preparation

Preheat oven to 350\u00b0.
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.
Heat oil in a small nonstick skillet over medium-high heat. Add onion and nuts; saute 5 minutes or until nuts are lightly browned.
Stir in tomato paste and next 6 ingredients (tomato paste through garlic); cook 5 minutes, stirring occasionally.
Stir in juice. Combine lentils and onion mixture in a food processor; process until smooth.
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.
Arrange wedges in a single layer on a baking sheet. Bake at 350\u00b0 for 20 minutes or until golden.