Name: Moroccan lentil dip
Cook time: 30 min
Total time: 30 min
Ingredients: 1/2 cup dried red lentils; 2 teaspoon moroccan spice blend; 375 millilitre salt-reduced chicken stock; 1 small onion, chopped finely; 3 roma tomatoes, peeled and finely chopped; 1 teaspoon cornflour

Ingredients

1/2 cup dried red lentils

2 teaspoon moroccan spice blend

375 millilitre salt-reduced chicken stock

1 small onion, chopped finely

3 roma tomatoes, peeled and finely chopped

1 teaspoon cornflour

Method

1.Rinse the lentils under cold water. Place rinsed lentils, spice blend, stock and onion in a small saucepan.

2.Bring to the boil then reduce heat and simmer partially covered for about 30 minutes or until lentils are tender, stirring occasionally. Stir in chopped tomatoes.

3.Blend cornflour to a smooth paste with water, add to lentil mixture, stirring until mixture boils and thickens slightly.

4.Transfer mixture to serving bowl. Garnish with chopped parsley, if desired. Serve warm with lightly toasted lebanese bread.

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