Serve warm with pita chips as a delicious party dip. Also great as a side dish with grilled meats or fish.

Serves 6

• 1/2 pound lentils (rinsed)
• 14.5 ounces vegetable stock
• 1 cup water
• 1/2 teaspoon tumeric
• 2 tablespoons butter
• 4 garlic cloves, minced
• 1 teaspoon cumin
• 1/2 teaspoon crushed red pepper
• 1 tomato, seeded and chopped
• 1/4 cup mint, chopped
• 1/2 teaspoon salt

1. In a medium saucepan, combine lentils, vegetable broth, water, and turmeric. Bring to a boil, reduce heat, and simmer until the lentils are tender, about 20 minutes.
2. Melt butter in a small saucepan. Add garlic, cumin, and crushed red pepper. Cook together while stirring, about 3 minutes.
3. Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.