Red Lentil And Peanut Dip

Red Lentil And Peanut Dip
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This red lentil and peanut dip packs plenty of punch thanks to a healthy spicing from chiles, cumin and garam masala.This recipe by JeanMarie Brownson originally appeared in The Chicago Tribune.
Prep Time
15
minutes
Cook Time
15
minutes
Servings
8
servings
Naan wedges with red lentil and peanut dip. (Abel Uribe / Chicago Tribune)
Total time: 30 minutes
Ingredients
  • 1 cup split red lentils, well rinsed, drained
  • 2 cloves garlic, crushed
  • 2 teaspoon grated fresh peeled ginger or store-bought ginger puree
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala or curry powder
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 3 dried new mexico or guajillo chiles, stemmed, seeded, cut into ⅛-inch strips
  • 1/2 cup dry-roasted peanuts, finely chopped
  • chopped fresh cilantro
  • crispy naan wedges or pita chips
Directions
  1. Heat a medium saucepan filled halfway with water to a boil. Add lentils.
  2. Cook, uncovered, stirring occasionally, until tender, 10 to 12 minutes.
  3. Drain lentils and place in a large bowl.
  4. Stir in garlic, ginger, cumin, curry powder and salt until well mixed. Keep warm.
  5. Heat oil in a medium skillet over medium heat until hot but not smoking. Reduce heat to low.
  6. Add the chile strips and peanuts.
  7. Cook and stir until golden, 1 or 2 minutes.
  8. Spoon lentil dip into a serving dish.
  9. Spoon the peanuts and chile with the oil over the top.
  10. Garnish with cilantro.
  11. Serve warm. Pass the crispy naan wedges or pita chips for dunking.
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