Buttered Nut And Lentil Dip

Practical vegetarian cookery

Melt half the buttetr in a saucepan and fry the onion over a medium heat , stirring frequently , until golden brown.

Add the lentils and vegetable stock.

Bring to a boil , then reduce the heat and simmer gently , uncovered , for about 25-30 minutes , until the lentils are tender.

Drain well.

Melt the remaining butter in a small skillet.

Add the almonds and pine nuts and fry them over a low heat , stirring frequently , until golden brown.

Remove from the heat.

Put the lentils , almonds , and pine nuts , with any remaining butter , into a food processor.

Add the ground coriander , cumin , ginger , and fresh cilantro.

Process for about 20 seconds , until the mixture is smooth.

Alternatively , press the lentils through a strainer to puree them and then mix with the finely chopped nuts , spices , and herbs.

Season the dip with salt and pepper and garnish with sprigs of fresh cilantro.

Serve with fresh vegetable crudites and bread sticks.

butter, onion, red lentil, vegetable stock, blanched almond, pine nuts, ground coriander, ground cumin, gingerroot, fresh cilantro, salt and pepper