Red Lentil And Peanut Dip
Red Lentil And Peanut Dip
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
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
- Heat a medium saucepan filled halfway with water to a boil. Add lentils.
- Cook, uncovered, stirring occasionally, until tender, 10 to 12 minutes.
- Drain lentils and place in a large bowl.
- Stir in garlic, ginger, cumin, curry powder and salt until well mixed. Keep warm.
- Heat oil in a medium skillet over medium heat until hot but not smoking. Reduce heat to low.
- Add the chile strips and peanuts.
- Cook and stir until golden, 1 or 2 minutes.
- Spoon lentil dip into a serving dish.
- Spoon the peanuts and chile with the oil over the top.
- Garnish with cilantro.
- Serve warm. Pass the crispy naan wedges or pita chips for dunking.