Red Lentil Dip

1 cup red lentils

4 cups water

1 bay leaf

1 small onion

1 tsp olive oil

⅓ cup pine nuts

3 cloves garlic

½ tsp cumin

1 tsp each oregano, thyme, basil, and salt

½ lemon juiced

1 Tbsp tomato paste

Directions:

Bring water, lentil, and bay leaf to a boil, lower heat and simmer lentils until water is almost gone.  In a separate pan, dry toast pine nuts for about 2 minutes tossing frequently until they are golden brown. Remove from pan and set aside. Sauté onion and garlic in oil or small amount of water for 5-7 minutes. Combine cooked lentils, pine nuts, onion mixture and remaking ingredients in a blender until smooth. Refrigerate for at least an hour and serve with crudités, crackers, or chips. Would also be delicious served over warm veggies.