• Healthy
• Make-Ahead
• Vegetarian

Ingredients

1. 2 cups brown lentils
2. 1 carrot, cut into 1-inch pieces
3. 1 medium red onion, chopped
4. 1 quart water
5. 4 tablespoons unsalted butter
6. 1 teaspoon ground cumin
7. 1 teaspoon ground coriander
8. 1 teaspoon ground ginger
9. 1/2 teaspoon freshly grated nutmeg
10. 1/2 teaspoon ground allspice
11. 1/4 teaspoon cayenne pepper
12. Salt and freshly ground black pepper
13. 1 tablespoon fresh lemon juice
14. 2 tablespoons chopped cilantro
15. Toasted pita triangles, for serving

Directions

1. 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.
2. 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.