Pistachio and Yellow Lentil Dip
Ingredients
- 1 cup yellow lentils (7 ounces), rinsed and picked over
- 1 2/3 cups unsalted pistachios (8 ounces)
- 2 garlic cloves, coarsely chopped
- 1/2 cup extra-virgin olive oil
- 1/2 cup water
- 1/4 cup plus 2 tablespoons fresh lemon juice
- 2 tablespoons ground coriander
- Kosher salt
- 1/4 cup chopped flat-leaf parsley
- Warm pita bread, for serving
Organization Tags
Tags easily organize your Recipe Library
Comments