I offered to bring any appetizer our hostess wished. She left the choice up to me, stating that I should bring whatever I’d be cooking for The Armenian Kitchen.
Instead, I opted to make 'Spiced Red Lentil Dip - or Spread'. When one thinks of red lentils, they usually associate it with soup or, if you’re Armenian, vospov kufteh.
|Cooked, drained red lentils|
Before draining the lentils, save some of the cooking liquid. You might need it later to thin-out the dip.
Drain the lentils in a fine-mesh strainer. Discard the bay leaf (if used); allow the lentils cool for about 10 minutes in the strainer.
|Seasonings mixed and ready to use|
Bring to room temperature. Before serving, drizzle the top with a little olive oil, and garnish with cilantro or parsley leaves.
NOTE: If you make this a day in advance, the red lentils will firm-up. You could leave it this way and use it as a spread, or thin it out with some of the reserved cooking liquid and another drizzle of olive oil, and use as a dip.