Contact Us

For information on United Village Transformation or volunteer opportunities please contact us at


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


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


  • 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


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.


Serve with toasted pita bread