Spiced Tomato and Lentil Mezze Dip

A vibrant, warm mezze dip blending the richness of lentils with the brightness of tomatoes and fresh herbs, perfect for dipping or spreading.

⏱️ Cooking Time: 15 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   In a skillet over medium heat, warm 2 tablespoons of olive oil until shimmering. This will provide a rich base flavor for the lentils and spices.
2. 2.
   Add 1 teaspoon of cumin powder to the oil and stir for 30 seconds until fragrant. This helps to release the essential oils in the spice, enhancing its flavor.
3. 3.
   Add 1 cup of canned lentils and 1 cup of diced tomatoes to the skillet. Stir them into the cumin-infused oil, ensuring they're well coated.
4. 4.
   Cook the mixture, stirring occasionally, for about 5 minutes until the tomatoes begin to break down and the mixture thickens slightly. Look for a texture that's cohesive yet chunky. Reduce heat if it starts to stick to the pan; you should not see any burning.
5. 5.
   Remove from heat and let it cool slightly before stirring in 1/4 cup of chopped fresh parsley. The herb will add brightness and a hint of peppery flavor, balancing the warm spices. Adjust salt to taste, and if too thick, add a tablespoon of water to reach the desired consistency.
6. 6.
   Serve the dip warm or at room temperature. Perfect with pita slices or as a topping for flatbreads. If it gets too thick, stir in a bit of olive oil or water to loosen before serving.