African Spiced Lentil Dip

• 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.
2. Simmer until the lentils are tender and almost all the liquid has evaporated, 35 minutes.
3. In a food processor, puree the lentils and vegetables.
4. In the same saucepan, melt the butter.
5. Add the cumin, coriander, ginger, nutmeg, allspice and cayenne and cook over low heat, stirring a few times, until fragrant, about 3 minutes.
6. Add the lentil puree and cook, stirring, for 5 minutes.
7. Season with salt and black pepper and stir in the lemon juice.
8. Transfer to a serving bowl and sprinkle with the cilantro.
9. Serve warm or at room temperature with the pita toasts.

brown lentils, carrot, red onion, water, unsalted butter, ground cumin, ground coriander, ground ginger, nutmeg, ground allspice, cayenne pepper, salt, lemon juice, cilantro, pita triangles

Taken from www.foodandwine.com/recipes/african-spiced-lentil-dip (may not work)