Red Lentil Dip

1 small onion, diced
1-1/2 t. curry powder
1/2 t. ground cumin
1-1/3 c. dried red lentils
1-1/2 c. water
1/2 t. salt
1/3 c. Greek yogurt
2 T. tomato paste
2 T. chopped cilantro
Salt and pepper to taste
Olive oil
Pita chips

In a saucepan, cook onion in olive oil for 2 minutes. Stir in curry powder and cumin; cook 2 minutes. Add lentils, water, and salt. Bring to a boil; cover, reduce heat, and simmer until tender, about 20 minutes.

Puree lentils with yogurt and tomato paste. Stir in cilantro; season with salt and pepper and drizzle with olive oil. Serve with pita chips.

Serves 10.

Adapted from Family Circle magazine, June 2016, p. 86.