Ingredients:
1 teaspoon ajowan seeds
2 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper, or to taste
3 clove garlic, peeled
4 tablespoon olive oil, fruity, divided
1 cup red lentils, picked over and rinsed
1/4 teaspoon salt, or to taste
1 3/4 cup water Instructions:
In a saucepan, heat one-fourth of the oil over low heat; add whole garlic cloves and cook, stirring, until the garlic is golden on all sides, about 3 minutes. Add ajowan seeds and stir until fragrant, about 10 seconds longer.
Add water and lentils. Bring to a simmer and cover pan; reduce heat to low and cook, stirring occasionally, until the lentils are soft and falling apart, about 20 minutes (add more water if the lentils begin to stick). Let cool to room temperature.
Transfer to a food processor and puree with lemon juice and remaining oil; season with salt and pepper. (The spread will keep, refrigerated, for up to 3 days.) Nutrition Facts:
Amount Per Serving: Calories 183
Fat 9 g, Cholesterol 0 mg,
Sodium 13 mg,
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