I serve it over bruschetta, as a dip for pita triangles or crudites. For a party finish, drizzle some high quality extra virgin olive oil.
|Spiced spinach and red lentil pate|
2 cups chopped fresh spinach (I used organic spinach)
1 cup red lentils
3/4 teaspoon kosher salt
1 tablespoon olive oil
1/2 teaspoon cumin seeds
1/4 teaspoon coarsely ground cayenne pepper
1/8th teaspoon turmeric powder (optional)
3/4th cup water
- Wash and soak the red lentils for 15 minutes
- Heat a 10 inch skillet over medium heat. When heated, add olive oil and the cumin seeds. As soon as the seeds pop, add the spinach and quickly saute for a minute or two. Now add the soaked and drained lentils to the spinach, Add the salt, ground cayenne and the turmeric if using. Mix well. Add 3/4th cup water and cover the pan and cook for 7 - 10 minutes until the lentils are cooked but still have some shape. If the mixture is too dry add a couple more tablespoons of water.
- The final product should be spreadable but not saucy.
Serves 3 to 4