Spicy Lentil Dip
Recipe courtesy Bobby Flay

Serve as an appetizer or snack with Potato Pappadum, a thin, round Indian flat bread.

3 cups cooked lentils (1 1/2 cups dry)
1/2 cup coarsely chopped red onion
4 cloves garlic, coarsely chopped
1 serrano pepper, coarsely chopped
2 tablespoons white wine vinegar
2 tablespoons olive oil
1/4 teaspoon cumin
Salt and freshly ground pepper
1/4 cup coarsely chopped cilantro

Place lentils, onion, garlic, pepper and vinegar in the bowl of a food processor. Process until smooth. Slowly add the olive oil. Season with cumin, salt and pepper and pulse 3 times. Remove to a bowl and garnish with cilantro.