Spiced Red Lentil Dip With Pita Crisps Recipes

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RED LENTIL DIP



Red Lentil Dip image

Provided by Molly O'Neill

Categories     appetizer

Time 1h

Yield Four cups

Number Of Ingredients 9

1 pound dried red lentils
6 cups water
16 cloves roasted garlic, peeled
1 tablespoon olive oil
4 teaspoons lemon juice
1 1/2 teaspoons ground cumin
1 tablespoon salt
Freshly ground pepper to taste
2 tablespoons minced parsley

Steps:

  • Place lentils and water in a large saucepan. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until the lentils are very soft, about 45 minutes. Drain through a fine-mesh sieve until mixture is thick but not dry.
  • Place the lentils in a food processor. Process until smooth. Add the remaining ingredients except the parsley. Process until smooth. Serve with crackers, and garnish with parsley.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 574 milligrams, Sugar 1 gram

SPICED RED LENTIL DIP WITH PITA CRISPS



Spiced Red Lentil Dip With Pita Crisps image

Make and share this Spiced Red Lentil Dip With Pita Crisps recipe from Food.com.

Provided by dicentra

Categories     Lentil

Time 20m

Yield 10 serving(s)

Number Of Ingredients 17

1 cup dried small red lentil
1 bay leaf
1 tablespoon olive oil
1 cup finely chopped onion
2 tablespoons pine nuts
1 tablespoon tomato paste
1 teaspoon fine sea salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground caraway seed
1/8 teaspoon ground red pepper
3 garlic cloves, minced
3 tablespoons fresh lemon juice
4 (6 inch) pita bread, each cut into 5 wedges
cooking spray
1/8 teaspoon fine sea salt
1/8 teaspoon fresh ground black pepper

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.

SPICED RED LENTIL DAL



Spiced Red Lentil Dal image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons peanut oil
1 large onion, chopped
1 cup dried red lentils, washed and picked over
2 tablespoons minced fresh ginger
3 cloves garlic, minced (1 tablespoon)
1 tablespoon mustard seeds
2 cloves
1 teaspoon freshly ground black pepper
Salt
2 tablespoons cold butter, optional
Chopped fresh cilantro leaves, for serving

Steps:

  • Put oil in a skillet over medium-high heat; when it is hot, add onion and cook until soft, about 10 minutes; set aside.
  • Meanwhile, combine the lentils, ginger, garlic, mustard seeds, cloves, and 1 teaspoon pepper in a saucepan. Add water to cover by about 1 inch, and bring to a boil. Adjust heat so mixture bubbles gently, and cook, stirring occasionally and adding water if necessary, until lentils are tender, 15 to 20 minutes.
  • Sprinkle with salt and more pepper and keep cooking to desired tenderness. Lentils should be saucy but not soupy.
  • Remove cloves from pan and add reserved sauteed onion. Stir in butter if you are using it. Taste and adjust seasoning, then garnish with cilantro and serve.

WARM RED-LENTIL DAL WITH PITA CHIPS



Warm Red-Lentil Dal with Pita Chips image

This lentil dish is versatile: Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

1/2 pound red lentils (about 1 1/4 cups), picked over and rinsed
One 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat
1 cup water
1/2 teaspoon turmeric
2 tablespoons unsalted butter
4 garlic cloves, minced
1 1/4 teaspoons cumin seeds
1/2 teaspoon crushed red-pepper flakes
1 large tomato, seeded and finely diced
1/4 cup fresh mint, finely chopped
1/2 teaspoon coarse salt

Steps:

  • In a medium saucepan, combine 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 butter in a small saucepan; add 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.

Nutrition Facts : Calories 189 g, Cholesterol 11 g, Fat 5 g, Fiber 3 g, Protein 12 g, Sodium 291 g

SPICY RED LENTIL DAL WITH PITA WEDGES



Spicy Red Lentil Dal With Pita Wedges image

Make and share this Spicy Red Lentil Dal With Pita Wedges recipe from Food.com.

Provided by dicentra

Categories     Spreads

Time 25m

Yield 5 serving(s)

Number Of Ingredients 16

2 cups reduced-sodium fat-free chicken broth
1 cup small dried red lentils
1 tablespoon vegetable oil
1 1/2 cups chopped onions
1 tablespoon minced fresh garlic
1 teaspoon yellow mustard seeds
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
1 tablespoon tomato paste
1/2 cup light coconut milk
1/2 teaspoon salt
2 teaspoons fresh lime juice
5 (6 inch) pita bread, each cut into 8 wedges

Steps:

  • Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 10 minutes or until lentils are tender. Remove from heat; cover and set aside.
  • Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, mustard seeds, and red pepper, and cook 5 minutes or until onions are tender and seeds begin to pop, stirring constantly.
  • Add cumin, turmeric, coriander, and black pepper; cook 3 minutes, stirring constantly.
  • Add tomato paste, and cook 3 minutes, stirring constantly. Add lentils, coconut milk, and salt; cook 3 minutes, stirring frequently. Remove from heat; stir in juice.
  • Cool to room temperature. Serve dal with pita wedges.

Nutrition Facts : Calories 308.6, Fat 4.1, SaturatedFat 0.5, Sodium 488.3, Carbohydrate 53.7, Fiber 13.9, Sugar 3.9, Protein 14.8

CHEESY PITA CRISPS



Cheesy Pita Crisps image

Make and share this Cheesy Pita Crisps recipe from Food.com.

Provided by Mamas Kitchen Hope

Categories     Breads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

2 whole wheat pita bread
1/4 cup reduced fat margarine
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons parmesan cheese, grated
1/2 cup part-skim mozzarella cheese, grated

Steps:

  • Seperate each pita into 2 rounds, making 4 rounds of bread.
  • Cut each round into 4 triangles - you will have 16 triangles total.
  • Place each triangle inside up on a lightly greased or sprayed baking sheet.
  • Combine remaining ingredients except for mozzarella and spread over triangles.
  • Sprinkle with mozzarella.
  • Bake at 400 degrees for 12 - 15 minutes or until golden brown.
  • Watch carefully so they do not burn.

SPICY PITA CHIPS RECIPE BY TASTY



Spicy Pita Chips Recipe by Tasty image

Here's what you need: pita bread, olive oil, garlic powder, salt, pepper, paprika, red pepper flakes

Provided by Merle O'Neal

Categories     Snacks

Time 30m

Yield 2 servings

Number Of Ingredients 7

1 pita bread
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
¼ teaspoon red pepper flakes

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!

Nutrition Facts : Calories 193 calories, Carbohydrate 15 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

MEDITERRANEAN DIP WITH PITA CHIPS



Mediterranean Dip with Pita Chips image

I created this recipe so I could serve house guests a fun appetizer. They loved it! It's now my potluck staple. -Denise Johanowicz, Madison, Wisconsin

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 30m

Yield 3-1/2 cups (6 dozen chips).

Number Of Ingredients 14

12 pita pocket halves
Cooking spray
1-3/4 teaspoons garlic powder, divided
12 ounces cream cheese, softened
1 cup plain yogurt
1 teaspoon dried oregano
3/4 teaspoon ground coriander
1/4 teaspoon pepper
1 large tomato, seeded and chopped
5 pepperoncini, sliced
1/2 cup pitted Greek olives, sliced
1 medium cucumber, seeded and diced
1/3 cup crumbled feta cheese
2 tablespoons minced fresh parsley

Steps:

  • Cut each pita half into three wedges; separate each wedge into two pieces. Place on an ungreased baking sheet. Spritz both sides of wedges with cooking spray; sprinkle with 1 teaspoon garlic powder. , Bake at 350° for 5-6 minutes on each side or until golden brown. Cool on wire racks., Meanwhile, in a small bowl, beat the cream cheese, yogurt, oregano, coriander, pepper and remaining garlic powder. Spread into a 9-in. pie plate. Top with tomato, pepperoncini, olives, cucumber, feta cheese and parsley. Serve with pita chips.

Nutrition Facts :

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  • 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.
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