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Loading...| 1 c. Jack Rabbit Red or Yellow Lentils | |
| 2 T. olive oil | |
| 1 medium size onion, minced | |
| 1 T. garlic, minced | |
| 1 T. ginger root, peeled and minced | |
| Thyme or oregano, to taste | |
| Salt, to taste | |
| 1 large tomato, diced | |
| 2 green chilies, seeds removed | |
| Pita bread, as needed |
| 1. | To prepare lentils: Wash and cook as directed. Set aside. |
| 2. | To prepare dip: Heat sauté pan with olive oil. Sauté onion until 1/2 done. Add garlic, then ginger, thyme, salt, tomato & green chilies. Continue cooking over medium heat until it turns into a thick paste. Add the paste to the reserved lentils and continue cooking for another 15-20 minutes. |
| 3. | To serve: Serve lentil dip with pita bread. |
Submission by: Sophia Tan
Cook’s Note: I used to work in Saudi Arabia and this recipe was given to me by my Saudi friend. We have this for breakfast like a dip with pita bread or as a vegetarian dip option for parties. You can also add more water to make it into “Lentil Soup”. Lentils can also be soaked in cold water a few hours before cooking to cut down cooking time.
SERVES: Approximately 4
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