BUTTERED NUT AND LENTIL DIP

60 g butter
1 small onion chopped
90 g red lentils
300 ml vegetable stock
60 g blanched almonds
60 g pine nuts
½ tbs ground coriander
½ tsp ground cumin
½ tsp grated fresh root ginger
1 tsp chopped fresh coriander
Salt & pepper

TO SERVE
Fresh vegetable crudités
Bread stick

1. Melt half the butter in sauce pan, add the onion and fry over a medium heat . stirring frequently. Until it is golden brown colour.
2. Add the lentils and vegetable stock. Bring to the boil. Then reduce the heat and simmer gently. Uncovered. For about 25-30 minutes, until the lentils are tender . Drain well.
3. Melt the remaining butter in a small frying pan. Add the almonds and pine nuts and fry them over a low heat. Stirring frequently, until golden brown. Remove the pan from the heat.
4. Put the lentils. The almonds and the pine nuts into a food processor or blender. Together with any butter remaining in the frying pan. Add the ground coriander, cumin, ginger and fresh coriander. Process for about 15-20 seconds. Until the mixture is smooth. Alternatively, press the lentils through a sieve with the back of a wooden spoon to puree them and mix with the finely chopped nuts, spices and herbs.
5. Season the dip with salt & pepper. Serve wth fresh vegetable crudités and bread stick.