A zesty, iron-rich lunch dish or starter.
3/4 cup fresh cilantro, chopped
6 tbsp olive oil
1 tsp salt 1 onion, chopped
1/2 tsp ground allspice
1 cup brown lentils, rinsed
4 cups vegetable or chicken broth
3 cups water
2 tbsp freshly squeezed lemon juice
Step 1: Purée cilantro with 5 tbsp olive oil and 1/4 tsp salt in a food processor until smooth. Transfer mixture to a small bowl and set aside.
Step 2: Sauté onion in remaining tbsp oil in a heavy saucepan over medium heat, stirring occasionally until it begins to brown, for about 4 minutes. Add allspice and remaining 3/4 tsp salt and stir over heat for 1 minute. Add lentils, vegetable or chicken broth and water and bring to a boil. Reduce heat and cover, simmering until lentils are soft, about 30 minutes.
Step 3: Transfer 1 cup of the lentils with some of the broth to food processor and purée until smooth, then return to saucepan. Add lemon juice, salt and pepper to taste. Stir in cilantro purée and serve hot with warm pita wedges.