Spiced Red Lentil Dip With Pita Crisps

• Dip
• dried small red lentil↗1 cup
• bay leaf↗1
• olive oil↗1 tablespoon
• finely chopped onion1 cup
• pine nuts↗2 tablespoons
• tomato paste↗1 tablespoon
• fine sea salt↗1 teaspoon
• ground coriander↗1 teaspoon
• ground cumin↗1⁄2 teaspoon
• ground caraway seed1⁄2 teaspoon
• ground red pepper↗1⁄8 teaspoon
• garlic cloves, minced↗3 cloves
• fresh lemon juice↗3 tablespoons
• Pita Crisps↗
• (6 inch) pita bread, each cut into 5 wedges4
• cooking spray
• teaspoon fine sea salt↗1⁄8
• teaspoon fresh ground black pepper↗1⁄8

Step-by-step instructions

1. 1

   Preheat oven to 350°.

2. 2

   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.

3. 3

   Heat oil in a small nonstick skillet over medium-high heat. Add onion and nuts; saute 5 minutes or until nuts are lightly browned.

4. 4

   Stir in tomato paste and next 6 ingredients (tomato paste through garlic); cook 5 minutes, stirring occasionally.

5. 5

   Stir in juice. Combine lentils and onion mixture in a food processor; process until smooth.

6. 6

   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.

7. 7

   Arrange wedges in a single layer on a baking sheet. Bake at 350° for 20 minutes or until golden.