Red Lentil Tomato-Herb Dip

I got out my new dividers for sheet pan meals and had fun, but then I needed a protein to go with all those roasted vegetables.  I wasn't in the mood for hummus or a yogurt dip, and came up with this instead.

Googling, this is a real recipe in some form throughout the Mediterranean and Middle East.  I almost made an Armenian version.  Many versions actually are hummus with the substitutions of red lentils for chickpeas and tomato paste for tahini.  I'm kind of going in that vein, but adding cooked onions and a generous handful of cilantro I had to use before the plant went to seed.

I'm definitely not doing a proper Pantry Challenge.  I bought a lot of fresh produce that day, both for this and my annual batch of kimchi.  You can only eat so much freezer kale.  I'm down to half of a gallon bag, which left enough room to put the ice cream bowl back in.  Success!  I'll start a new broth bag soon, maybe in a month.  I still have a lot of canned broth, so there isn't a rush.

*1/2 onion, chopped
olive oil as needed (maybe 1/4 C)
1 tsp kosher salt, or to taste
1 C dry red lentils, sorted and rinsed well
1 C water
3 cloves garlic, smashed
*2 Tb tomato paste
*2 Tb lemon juice
1/2 tsp paprika
*1/4 C cilantro or parsley

1.  Heat 1 Tb oil over medium low in a saucepan or skillet.  Stir chopped onion to coat.  Sprinkle lightly with salt and allow to cook slowly until as caremelized as you like, at least 15 minutes.  I went until they smelled sweet, but were not browning yet.  Allow to cool.

2.  While the onions are going, cook the rinsed lentils in the water by bringing to a low simmer for 10-15 minutes, until the water is absorbed.  I usually cook my lentils in a lot more water than this, but they don't have to be completely mushy, just split.  Also, I was trying to do this in a single pot and made them in the same one as the onions, right after.

3.  Place onions, lentils, garlic, tomato paste, lemon juice, paprika, another light sprinkle of salt, and cilantro in food processor.  At this point, it's a matter if personal choice.  You can run until it just looks like chunky salsa, about 15 seconds:

I went further and added more oil and water, then ran it another 20 seconds to get it almost as smooth as hummus.

4.  Taste and add more salt, garlic, and/or lemon juice and pulse it to desired consistency.  Serve warm, room temperature, or chilled.  If desired, garnish with paprika, cilantro, feta, and/or olives.

Makes about 3 cups, 4 servings as a meal protein or many more as a party dip

Difficulty rating  :)