Lentil Dip
Ingredients:
1 tablespoon vegetable oil
1 small onion – finely diced
1 cup of dry lentils – cleaned and washed
¼ teaspoon turmeric
3 oz tomato paste
1 ½ teaspoon sea salt
¼ teaspoon fresh ground pepper
3.5 cups of water
2 tablespoon fresh squeezed lemon juice
1/8 teaspoon saffron powder
1 tablespoon chopped fresh parsley (for garnish)
In a medium sauce pan, heat the oil and sauté the onions over medium heat for about 10 minutes or until they are slightly golden - stirring occasionally. Add the washed lentils and mix well until they start looking glossy. Add the turmeric and mix well until the lentils and onion are coated. Add the tomato paste and mix well. Add water and mix well. Put the lid on and bring to a boil. Add salt and pepper. Then let it simmer for about 2 hours over low heat with the lid on until the lentils are well cooked and the fluid is mostly evaporated (if the lentils are not cooked and the liquid is gone, add more water and allow to cook longer). Add lemon juice and saffron powder and mix well. Serve hot or at room temperature.
For garnish, you can chop some fresh parsley and add a tablespoon on top.
I served this dip with home-made Lavash chips.
Lavash Chips
Preheat oven at 350 degrees. Cut a sheet of Lavash into small pieces. Layer them on the baking sheet. Leave in oven for 8 minutes until they are dehydrated and slightly golden. Serve with your desired dip.
Lentil Dip with Lavash Chips
Enjoy and have a wonderful Super Bowl weekend. Go Giants!
