Ingredients Condiments Spiced Lentil Dip with Ginger and Coriander 4.0 (4,824) Add your rating & review Lentils are common in many cuisines across the African continent, especially in countries along 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. By Marcus Samuelsson Marcus Samuelsson Instagram Marcus Samuelsson is the acclaimed chef of many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown, Streetbird at Yankee Stadium and Marcus at Baha Mar Fish + Chop House. Food & Wine's Editorial Guidelines Updated on August 21, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 1 hrs Yield: 12 Ingredients 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 Directions 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. Rate it Print