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RECIPES

Lentil Dip African Ras el Hanout

Melinda Parrish

Adapted from Food & Wine Magazine's Marcus Samuelsson by Claudia Sansone
Yields 12

Prep Time: 5 min
Cook Time: 45 min
Total Time: 50 min

Ingredients:

  • 2 Cups Brown Lentils
  • 1 Carrot, cut into 1-inch pieces
  • 1 medium red onion, coarsely chopped
  • 1 quart vegetable broth
  • 4 tablespoons unsalted butter
  • 2 tablespoons Ras el Hanout Spice
  • Salt and ground black Pepper
  • 1 tablespoon lemon juice
  • 2 tablespoon chopped cilantro

Instructions:

In a large saucepan, cover the lentils, carrots and onions with vegetable broth and bring to a boil. Simmer until the lentils are tender and almost all the liquid has evaporated, 35 minutes. In a food processor, puree the lentils and vegetables.

In the same saucepan, melt the butter. Add Ras el Hanout Spice and cook over low heat stirring a few times, until fragrant, about 3 minutes. Add the lentil puree and cook stirring for 5 minutes. Season with salt and pepper and stir in the lemon juice. Garnish with cilantro. Serve warm or at room temperature.

Notes:

Serve with toasted pita bread