Don't Hog the Dip!

by Jeannette Ordas of Everybody likes Sandwiches

Everyone is busy this time of year, so it's nice to have something quick to whip up for a last minute get-together. This dip made with red lentils along with a side of homemade pita chips are a nice variation from the standard hummus or fat-laden spread. Plus, it's vegan and relatively healthy so it's something that anyone can dip into. And, if you haven't guessed, it's also really, really freakin' delicious. So be sure to share and don't be dip hog at the next party you go to.

Curried Red Lentil Dip with Pita Chips
1 1/2 c red lentils
2 bay leaves
4 T olive oil
1 small onion, finely diced
4 cloves garlic, minced
2 heaping T garam masala curry paste
1 T cumin
1 t tumeric
1 t paprika
1 T sriracha
salt & pepper

In a medium sized pot, boil 3 cups of water. Add in bay leaves and lentils, cover and simmer for 15 minutes or until lentils are tender and soft. Drain and discard bay leaves. Set aside.

In a small frying pan, heat olive oil and saute the garlic and onions over medium heat until soft. Add in the cumin, tumeric, paprika, salt and curry paste and continue to cook over low heat until fragrant and the onions start to break down a bit, 15 minutes longer.

In a blender, add lentils and onion mixture and sriracha and blend until smooth, adding water or olive oil if the mixture gets too thick. Taste and add more salt if needed. Spoon into bowl and serve at room temperature.

Pita Chips
4 pkg wheat pitas
1/3 c olive oil
flakey sea salt

Preheat oven to 325F. Cut pitas into strips or triangles and lay them out onto a cookie sheet. Brush sparingly with olive oil and sprinkle with sea salt. Bake until golden and crisp, about 8 minutes. Be careful to watch closely as they do tend to burn quickly.