CURRIED LENTIL DIP

Ingredients

• 1 cup dried red lentils, rinsed and drained
• 4 cups water
• 4 cloves garlic, peeled
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp curry powder
• 1/2 tsp coriander
• 1/2 tsp dry mustard
• 1/4 tsp salt
• 1/4 tsp cayenne pepper

Directions

1. Combine lentils and water in a medium saucepan.
2. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 12 - 15 minutes or until tender. Do not overcook.
3. Drain immediately; do not allow lentils to sit in hot water.
4. Measure out 2 cups of cooked lentils; reserve any remaining lentils for another use.
5. With machine running, drop garlic through feed tube of a food processor; process until finely chopped. Add cooked lentils and remaining ingredients (oil through cayenne pepper); process until smooth. Transfer to a serving dish.
6. Cover and refrigerate for at least 2 hours or up to 2 days. Serve with vegetable chips or pita wedges.