8 tbsp olive oil
1 onion, peeled and chopped
8 cloves garlic, crushed
2 tsp cumin seeds
2 tins of lentils, drained
salt and freshly ground black pepper
handful of coriander, chopped
toasted bread slices, for serving
Heat the oil in a pan and add the onions, garlic and cumin seeds. Cook for a few minutes until the onions are soft. Add the lentils, salt and pepper. Cook for 2-3 minutes.
Pour the ingredients of the pan into a blender with the chopped coriander and blend to a coarse purée.
Pour the dip into a bowl and serve with toasted slices of bread or tortilla wraps or whatever you want to.