Spicy Red Lentil Dip
Makes 2 ½ cups total:
10- ¼ c servings = 2pp each
½ c = 3pp each

1 cup dry red lentils
1 bay leaf
Fine sea salt
2 Tbs. freshly squeezed lemon juice
1 Tbs. tomato paste
1 garlic clove, finely chopped or crushed
2 Tbs. chopped fresh cilantro leaves
2 tsp. harissa powder
2 tsp. ground cumin
1 Tbs. extra-virgin olive oil

Rinse the lentils with cold water and drain. Combine the lentils, bay leaf and 1 tsp. of salt in a medium saucepan. Add enough water to cover by 4 inches and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer gently until the lentils are tender and falling apart, about 10 min. Drain the lentils in a fine-mesh sieve. Discard the bay leaf and let lentils cool in sieve for 10 min.

Transfer the lentils to a food processor and add the remaining ingredients. Blend until smooth, stopping once or twice to scrape the bowl.

Season to taste with the sea salt. Allow the dip to stand for at least 1 hour before serving to allow the flavors to develop.

The cooled dip can be stored in the refrigerator in an airtight container for up to a week.

Note: Harissa is a spice blend it comes in a paste form or powder form. Both will work. Williams Sonoma carries the powder.