Active Time
20 MIN
Total Time
45 MIN
Yield
Serves : Makes 4 cups

This dip from chef Courtney McBroom combines lentils and coconut milk with vibrant Indian spices like garam masala.     Slideshow: More Party Dip Recipes

How to Make It

Step 1    

In a medium saucepan, heat the olive oil. Add the onion, carrot, celery and a pinch of salt and cook over moderate heat, stirring occasionally, until softened and just starting to brown, 8 to 10 minutes. Stir in the curry powder, garam masala, cumin and cinnamon and cook until fragrant, about 30 seconds. 


Step 2    

Add the lentils, chicken stock and coconut milk to the saucepan and bring to a boil over moderately high heat. Cover and simmer over moderately low heat, stirring frequently, until the lentils have cooked down to a thickened puree, 20 to 25 minutes. Let cool completely, then season with salt. Serve at room temperature with hot sauce, chips and crudités.


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