Spiced Lentil Dip with Ginger and Coriander


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.

Active Time:
15 mins
Total Time:
1 hrs


  • 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


  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.

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