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Curried Red Lentil Spread

2 tablespoons minced shallots
1 tablespoon minced garlic
1 teaspoon curry powder
2 teaspoons mustard seed -- black
1/2 teaspoon serrano pepper -- minced
2 tablespoons olive oil
2 cups cooked lentils -- red, liquid reserved
1/4 cup fresh cilantro -- chopped
salt and freshly ground pepper


Saute shallots, garlic, curry powder, mustard seeds and chile in 2 tablespoons olive oil over moderate heat until fragrant and shallots are softened, about 3 minutes. Add to a food processor along with lentils, cilantro and enough cooking liquid to make a spreadable mixture. Correct seasoning with salt and pepper. Store covered in refrigerator for up to 5 days.

Yield: approximately 1 1/2 cups


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