Red Lentil Dip


  1. 1 cup red lentils
  2. 4 cups water
  3. 1 bay leaf
  4. 1 small onion
  5. 1 tsp olive oil
  6. ⅓ cup pine nuts
  7. 3 cloves garlic
  8. ½ tsp cumin
  9. 1 tsp each oregano, thyme, basil, and salt
  10. ½ lemon juiced
  11. 1 Tbsp tomato paste


  1. Bring water, lentil, and bay leaf to a boil, lower heat and simmer lentils until water is almost gone.
  2. In a separate pan, dry toast pine nuts for about 2 minutes tossing frequently until they are golden brown.
  3. Remove from pan and set aside.
  4. Sauté onion and garlic in oil or small amount of water for 5-7 minutes.
  5. Combine cooked lentils, pine nuts, onion mixture and remaking ingredients in a blender until smooth.
  6. Refrigerate for at least an hour and serve with crudités, crackers, or chips.
  7. Would also be delicious served over warm veggies.

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