Serve this smoky, spicy red lentil dip with plenty of cut-up vegetables for a delicious summertime appetizer. Add crusty sourdough bread and a bowl of briny olives, and you’ll have a nice centerpiece for a light lunch.
Serves 6 as an appetizer 1 cup red lentils, picked over and rinsed
1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
1 tablespoon sambal oelek, or similar chile paste
1/2 teaspoon smoked paprika
1/2 teaspoon fine sea salt
2 tablespoons fresh lemon juice
Chopped fresh flat-leaf parsley, to serve Dump the lentils into a medium saucepan and cover with 2 inches of water. Bring to a boil over medium-high heat, and then turn the heat down to medium. Simmer for about 15 minutes or until the lentils turn tender and begin to lose their form. Strain, and let cool for about 10 minutes….