Ingredients

  • basil 1/2 tsp dry basil
  • coriander seeds 1 tsp coriander seeds
  • cumin seeds 1/2 tsp cumin seeds
  • garlic 1 clove garlic, minced
  • juice of lemon Freshly squeezed juice of 1/2 lemon
  • olive oil 1 tbsp olive oil
  • onion 1 medium onion, chopped
  • paprika 1/2 tsp paprika
  • red lentils 1 cup red lentils, sorted and rinsed
  • salt and pepper salt and freshly ground black pepper
  • tomato paste 2 tbsp tomato paste
  • turmeric 1/2 tsp turmeric
  • walnut halves 1/3 cup walnut halves
  • water 3 cups water
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How to make it

  1. In a medium sauce pan combine lentils with water and bring to a boil over medium heat. Reduce the heat to low, cover and cook until lentils are tender, for about 15 minutes.
  2. Drain well.
  3. Let them cool a bit and  place in the bowl of the food processor.While the lentils cook toast the walnuts and cumin seeds, in a dry skillet, over medium high heat, stirring constantly to not let them burn. When you feel they smell toasty remove and add them over the lentils in the food processor.In the same skillet add olive oil and onion and cook for about 5 minutes until onion get soft, stirring constantly.
  4. Add the cooked onion to the food processor.
  5. Add the rest of the ingredients in the food processor, paprika, garlic, tomato paste, basil, turmeric, coriander, lemon juice, salt and pepper to taste.Process the mixture until smooth and well combined.
  6. Transfer to a serving bowl and serve with crackers, fresh bread and fresh vegetables. Can be served immediately as is done or refrigerate and serve cold.