African Spiced Lentil Dip
- ACTIVE: 15 MIN
- TOTAL TIME: 1 HR
- SERVINGS: 12
Lentils are common in African cuisine, especially in countries on the Indian-influenced eastern coast, such as Tanzania and Kenya. Chef Marcus Samuelsson transforms brown lentils into a lemony puree flavored with a spiced butter of coriander, cumin and nutmeg.
- 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.