Spiced Red Lentil Dip With Pita Crisps Recipes

Steps:

• Preheat oven to 350 degrees F.
• Combine olive oil and all spices in a large bowl. Add pita wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for about 15 minutes, tossing once, or until pita is brown and crisp. Cool completely before serving.

Steps:

• In a food processor or blender, puree all the ingredients.
• Pour into a plastic container.

Steps:

• Preheat your oven to 350ºF (180ºC).
• Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
• In a small bowl, combine olive oil, garlic powder, salt, pepper, paprika, and red pepper flakes, and brush onto both sides of the chips.
• Bake for 10-12 minutes until golden and crispy.
• Allow to cool.
• Enjoy!

Steps:

• Preheat oven to 400-degrees F.
• Stir together cumin, salt, paprika, and olive oil.
• Split each pita into 2 rounds and brush the rough sides (the inside sides) with the oil mixture.
• Cut the rounds into 8 pieces each, and place rough side up onto baking sheets.
• Bake in 400-degree F oven until golden brown and crispy, about 8 minutes.
• Cool and store in airtight containers at room temperature. Keeps about 5 days.

Steps:

• In a medium saucepan, combine the lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
• Meanwhile, melt the butter in a small saucepan; add the garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.
• Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.
• (Per serving)
• Calories: 189
• Fat: 5g
• Cholesterol: 11mg
• Carbohydrate: 25g
• Sodium: 291mg
• Protein: 12g
• Fiber: 3g

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.