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Lentil Dip with Cumin and Coriander

Ingredients:

1 onion, minced
1/4 c. olive oil
2 cloves garlic, minced
4 c. water
3/4 c. brown or green lentils
salt
black pepper
1/4 t. cumin
1/4 t. ground coriander
1/4 t. cloves

1.  Sauté the onion in the olive oil until slightly softened.   Add the garlic and sauté for another minute.

2.  Pour on the water and stir in the lentils, adding salt.   Bring to a boil, cover, and reduce heat.  As the water is absorbed, add only the minimum water necessary to keep the lentils from sticking.  Simmer until tender, about 1 1/2 hours, stirring frequently.  If much water remains in the pan, discard it.

3.  Puree in a food processor or using a pestle, incorporating the spices.  Taste and adjust seasoning.

4.  Serve with Arabic bread.

Variations

Syria:  Add a generous squeeze of lemon juice and 1/3 c. minced parsley.

Gulf States:  Add a bit of ground loomi.

* This recipe can be found in The Arabian Delights Cookbook, by Anne Marie Weiss-Armush.  This book can be ordered online here.