Spicy Lentil Kalamata Spread
This is yummy, healthy and easy. Equally great as a dip when it's freshly made and warm, and as a spread for sandwiches when it's cold. We ate this spread thickly on pita bread topped with tomatoes, red onions and cucumbers and it was ridiculously delicious!
- 2-1/2 cups Water
- 1-1/2 tsp Olive oil
- 1/2 cup Brown or Green Lentils
- 1/2 tsp Sea salt, or to taste
- 1/4 tsp Red pepper flakes (or more if you want it really spicy!)
- 1/2 cup diced Onion
- 1/2 tsp Coriander seeds, crushed
- 1/4 tsp Cumin
- 1 Garlic clove, pressed
- 1 Bay leaf
- 1/4 cup Kalamata olives, chopped very finely
- Bring the lentils, water, bay leaf and coriander seeds to a boil. Turn down the heat to medium and cook for 25-30 minutes until lentils are tender. Remove bay leaf and drain the lentils in a fine mesh strainer, reserving 2-3 tbsp of the cooking water.
- While the lentils are cooking, heat the olive oil in a medium skillet over medium heat. Once hot, add onions and cook until they are soft and translucent, about 3-5 minutes. Add garlic and red pepper flakes and cook and stir for an additional minute. Transfer to a food processor.
- Place the lentils, 2 tbsp of cooking liquid and remaining ingredients except the olives in a food processor and blend until completely smooth, adding the final tbsp of cooking liquid if needed. (It will thicken considerably once it's been refrigerated.) Remove the blade, add chopped olives and mix well. Refrigerate a couple hours before serving.