About this recipe:Indian spices like curry, cumin and chilli flavours this lentil spread. It can be a spread for toast or bread and also served as a dip with naan and pita chips. An excellent way for non-meat eaters to get protein.
185g red lentils
1 onion, chopped
2 teaspoons curry powder
1 teaspoon cumin seeds
3/4 teaspoon cayenne pepper, or 1/2 chilli finely chopped
In a medium saucepan combine the lentils, onion and water. Cover and bring to the boil. Reduce heat to low and simmer for 20 minutes or until lentils are soft. Purée lentils in a food processor or blender.
Toast curry powder and cumin seeds in a small frying pan over medium heat until fragrant. Add cayenne, oil and garlic. Cook and stir 1 minute.