Red Lentil Chipotle Spread

It's football season, and some of you have been sitting around the TV eating chips n' salsa. Well, why not spice it up a bit? And add some protein to that snack? Try this. It's got just enough kick to clear your sinuses and not give you heartburn.

(You're going to have to trust me on this one...it's hard to make this dish look pretty)...

Red Lentil Chipotle Spread

1 1/2 c diced yellow onion
1/2 tsp sea salt
2 T olive oil (I had 1 T oil leftover from roasting garlic, I used it and it was great)
4 cloves garlic, diced
2 carrots, diced
1 tsp cumin
1 c red lentils
3 1/2 veggie or chicken stock
2 T canned chipotle peppers, diced
1 T lemon juice (fresh if possible)
1 1/2 c toasted walnuts
sunflower seeds (opt.)

In a heavy bottomed pot saute onion in oil and salt on med/high heat until translucent.  Add garlic, carrot, and cumin, cook for a minute or two, just to toast the cumin. Stir in lentils, stock, and chipotle peppers and bring to a boil. Once mixture comes to a boil, reduce the heat and simmer. Stir occasionally (every 10 min or so) to make sure the lentils are not sticking to the bottom of the pan. Simmer until the lentils are cooked and the stock has been absorbed (20 - 30 min), you want the consistency to be pretty thick (think bean dip). When finished cooking, stir in lemon juice. 

Blend walnuts in Cuisinart until finely chopped. Stir into lentil mixture. Sprinkle with toasted sunflower seeds if desired. Serve with crackers, tortilla chips or baguettes. Enjoy! 

This spread is also great inside a quesadilla...