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
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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