African Spiced Lentil Dip

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African Spiced Lentil Dip

 

2 cups brown lentils

1 carrot, cut into 1-inch pieces

1 medium red onion, chopped

1 quart water

4 tablespoons unsalted butter

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 and freshly ground black pepper

1 tablespoon fresh lemon juice

2 tablespoons chopped cilantro

Toasted pita triangles, for serving

 

 

 

 

 

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 butter. 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.

 

SERVES: 12

ACTIVE TIME: 15 MIN

TOTAL TIME: 1 HR

 

Author: Chef Marcus Samuelsson

Source: " The New Harlem Renaissance " , Food & Wine, November, 2006.

Formatted by Chupa Babi: 06.20.08

 

" Lentils are common in African cuisine, especially in countries on the

Indian-influenced eastern coast, such as Tanzania and Kenya. Samuelsson

transforms brown lentils into a lemony puree flavored with a spiced butter of

coriander, cumin and nutmeg. "

 

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