Sequestration Meal #142

One of my never-cooked-that-but-can-get-it-now-so-why-not purchases was a bag of red lentils, with which I made the Spiced Red Lentil dip from the All New Complete Cooking Light Cookbook (2006). Am I the only person who didn't know red lentils cook up yellow? But it doesn't matter; there is tomato paste in the dip, which turns it this nice shade of orangey-red.

I had it with pita chips, cucumber slices, carrot sticks, and some grape tomatoes. The dip is good! I would probably add a bit of olive oil and some nutritional yeast if I made it again, because I would want some more richness, but I can't fault Cooking Light for, well, cooking light. What was nice about it was how bright the flavor was, with fresh lemon juice and a handful of spices, including caraway seeds, which have been neglected in my spice cabinet.