Spiced Red Lentil Dip With Pita Crisps Recipes

SPICED RED LENTIL DIP WITH PITA CRISPS

Spiced Red Lentil Dip With Pita Crisps image

Make and share this Spiced Red Lentil Dip With Pita Crisps recipe from Food.com.

Provided by dicentra

Categories Lentil

Time 20m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

1 cup dried small red lentil
1 bay leaf
1 tablespoon olive oil
1 cup finely chopped onion
2 tablespoons pine nuts
1 tablespoon tomato paste
1 teaspoon fine sea salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground caraway seed
1/8 teaspoon ground red pepper
3 garlic cloves, minced
3 tablespoons fresh lemon juice
4 (6 inch) pita bread, each cut into 5 wedges
cooking spray
1/8 teaspoon fine sea salt
1/8 teaspoon fresh ground black pepper

Steps:

Preheat oven to 350°.
To prepare dip, place lentils and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender. Drain well. Discard bay leaf.
Heat oil in a small nonstick skillet over medium-high heat. Add onion and nuts; saute 5 minutes or until nuts are lightly browned.
Stir in tomato paste and next 6 ingredients (tomato paste through garlic); cook 5 minutes, stirring occasionally.
Stir in juice. Combine lentils and onion mixture in a food processor; process until smooth.
To prepare pita crisps, coat 1 side of each pita wedge with cooking spray; sprinkle wedges evenly with 1/8 teaspoon salt and black pepper.
Arrange wedges in a single layer on a baking sheet. Bake at 350° for 20 minutes or until golden.

SPICED PITA CHIPS

Spiced Pita Chips image

Provided by Food Network

Categories appetizer

Time 40m

Yield 64 pieces

Number Of Ingredients 5

Ingredients

8 pitas, each cut into 8 wedges
6 tablespoons za'atar
1 teaspoon granulated garlic
1 teaspoon paprika
4 tablespoons olive oil

Steps:

Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
Spread the pita wedges out in a single layer on the baking sheets. In a small bowl, mix together the za'atar, granulated garlic and paprika. Drizzle the olive oil over the pita, then evenly sprinkle the spice blend over each wedge.
Bake until golden and crispy, 25 to 30 minutes, rotating the pans halfway through.
Serve immediately or let cool completely and then store in an airtight container.

SPICY RED LENTIL DAL WITH PITA WEDGES

Spicy Red Lentil Dal With Pita Wedges image

Make and share this Spicy Red Lentil Dal With Pita Wedges recipe from Food.com.

Provided by dicentra

Categories Spreads

Time 25m

Yield 5 serving(s)

Number Of Ingredients 16

Ingredients

2 cups reduced-sodium fat-free chicken broth
1 cup small dried red lentils
1 tablespoon vegetable oil
1 1/2 cups chopped onions
1 tablespoon minced fresh garlic
1 teaspoon yellow mustard seeds
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
1 tablespoon tomato paste
1/2 cup light coconut milk
1/2 teaspoon salt
2 teaspoons fresh lime juice
5 (6 inch) pita bread, each cut into 8 wedges

Steps:

Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 10 minutes or until lentils are tender. Remove from heat; cover and set aside.
Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, mustard seeds, and red pepper, and cook 5 minutes or until onions are tender and seeds begin to pop, stirring constantly.
Add cumin, turmeric, coriander, and black pepper; cook 3 minutes, stirring constantly.
Add tomato paste, and cook 3 minutes, stirring constantly. Add lentils, coconut milk, and salt; cook 3 minutes, stirring frequently. Remove from heat; stir in juice.
Cool to room temperature. Serve dal with pita wedges.

Nutrition Facts : Calories 308.6, Fat 4.1, SaturatedFat 0.5, Sodium 488.3, Carbohydrate 53.7, Fiber 13.9, Sugar 3.9, Protein 14.8

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To prepare dip, place lentils and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender. Drain well. Discard bay leaf.
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