Spiced Red Lentil Dip With Pita Crisps

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

Directions

1. 1

   Preheat oven to 350°.

2. 2

   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.

3. 3

   Heat oil in a small nonstick skillet over medium-high heat. Add onion and nuts; saute 5 minutes or until nuts are lightly browned.

4. 4

   Stir in tomato paste and next 6 ingredients (tomato paste through garlic); cook 5 minutes, stirring occasionally.

5. 5

   Stir in juice. Combine lentils and onion mixture in a food processor; process until smooth.

6. 6

   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.

7. 7

   Arrange wedges in a single layer on a baking sheet. Bake at 350° for 20 minutes or until golden.