Red Lentil Dip
- 1 of 1 In a saucepan, cook onion in oil for 2 minutes. Stir in curry and cumin; cook 2 minutes. Add lentils, water and 1/2 tsp salt. Bring to a boil; cover, reduce heat and simmer until tender, about 20 minutes. Puree with yogurt and tomato paste. Stir in cilantro; season with salt and pepper and drizzle with olive oil. Serve with pita chips.
Servings Per Recipe: 10
Per Serving: 7 g pro., 105 kcal cal., 2 g Fat, total, 14 g carb., 4 g fiber