Lentil Dip

Lentil dip I made this last weekend and it lasted a few different visitors.  So simple to make and keeps well in the fridge.

2/3 cup red or french green lentils ( i had green so that's what i went with )

olive oil
2 tsps. grated fresh ginger
1 sweet onion, chopped
2 tbsp. cumin
14 ounce can of chopped tomatoes
1 tbsp. fresh cilantro chopped ( you can always omit this if you hate cilantro )

Wash the lentils in a strainer under cold water, and really drain well.  Cover the bottom of a frying pan lightly with olive oil.  Heat the oil and then add the onion and ginger and cook for about 4 minutes or until soft. 

Add the cumin and lentils.  Cook for about one minute or until thoroughly mixed.  Add the tomatoes and another cup of water.  Crank up the heat to get the mixture to boil, then turn down to simmer. 

Watch the pot.  As the juice starts to boil down, just continue to stir so the mixture doesn't burn. It takes about 20 minutes to get thick and get rid of all the juice. 

Transfer the mixture to a cuisinart and mix until really processed.  Add cilantro ( or don't ), season with salt.  Serve with tortilla chips or pita chips.   The other bite in the pic is crostini with a slice of goat gouda and a dollop of Handy Corn from Ricks Picks (which you can only buy online).