If you are feeling extra healthy chop up some red pepper and celery to go with it.
For the dip
1 small onion (red or brown is fine) finely chopped
1 cup yellow or red lentils
4 cups of water
1 tsp ground cumin
A pinch of kosher salt
A pinch of freshly ground pepper
1 cup fresh coriander, and extra for serving
¼ cup olive oil, and extra for drizzling
2 tablespoons fresh lime juice, and extra for serving
For the crisps
Any quality stale bread (sourdough, french stick, bagel etc.)
Oil (any is fine, I prefer vegetable oil)
1. Combine the onion, lentils, cumin and water in a medium saucepan; season with salt and pepper. Bring to a boil, reduce the heat to medium-low and simmer until the lentils are falling-apart tender (should be around 25–30 minutes). Drain the mixture and let it cool.
2. Pop the cooled lentil mixture in to a blender or food processor along with 1 cup of fresh coriander, ¼ cup oil, and 2 tbsp of lime juice, and blend until smooth. Season with a touch more salt and pepper to taste, then spoon into a bowl. Top with a drizzle of oil, a squeeze of lime juice, and a few fresh coriander leaves.
3. Cover it and stick it in the fridge while you make the crisps. If you have any left, it will last 3 days covered in the fridge.
1. Preheat oven to 160ºC. Slice your stale bread as thin as possible, and half / quarter your slices - you ideally want to end up with Pringles-sized pieces. If you’re using a loaf, a good tip is to cut the whole thing in half lengthways before you start slicing.
2. Line a shallow baking sheet with foil or parchment paper. Spread the slices of bread in a single layer and brush them all lightly with oil. Season generously with salt and pepper.
3. Bake for 10 minutes or until the edges start to brown. Flip each slice over and re brush with oil. Bake for a further 5-10 minutes until they’re crisp all around.
4. Allow to cool. They’ll be good for 2 days in an airtight container.
5. Serve on a plate together and pass ‘em around - scoop that dip generously on those crisps!