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
Transfer the lentils to a food processor, and add the olive oil, garlic, sambal oelek, paprika, salt, and lemon juice. Process until smooth, adjust seasoning with more salt, chile paste, and/or lemon juice as needed. Serve at room temperature, garnished with chopped fresh parsley.