SPICED LENTIL DIP
ACTIVE TIME 20 MINUTES
TOTAL TIME 1 HOUR, 20 MINUTES SERVES 4 TO 6
1 Tbsp. coriander seeds 1 cup dried red lentils, rinsed 1 11/2-in. piece fresh ginger, peeled and thinly sliced (about 2 Tbsp.) 13/4 tsp. kosher salt, divided 1 tsp. lime zest plus 2 tsp. fresh juice (from 1 lime) 3/4 cup well-shaken and stirred coconut milk, divided 1/4 cup loosely packed fresh cilantro leaves, chopped
Serving suggestions: Naan; blanched cauliflower, Romanesco, and snow peas; mini seedless cucumbers
TOAST coriander seeds in a saucepan over medium, stirring often, until fragrant, 3 to 5 minutes. Transfer half of seeds to a cutting board. Add lentils to saucepan; stir in 2 cups water, ginger, and 1 teaspoon salt. Bring to a boil. Reduce heat to mediumlow; cook, stirring often, until lentils are tender and water is absorbed, 13 to 15 minutes. Stir; let cool for 5 minutes.
TRANSFER lentil mixture to a blender. Add lime juice, 1/2 cup coconut milk, and 1/2 teaspoon salt; process until smooth, about 1 minute. Transfer to a serving bowl. Cover and chill until cooled, about 1 hour.
MEANWHILE, crush reserved coriander seeds, pressing with flat side of a chef’s knife. Transfer to a bowl; add lime zest, cilantro, and remaining 1/4 cup coconut milk and 1/4 teaspoon salt. Stir to combine. Swirl top of dip with a spoon and top with coconut-cilantro mixture.
MAKE AHEAD: Lentil mixture can be made up to 2 days in advance; cover and refrigerate. Make coconut-cilantro mixture just before serving. Stir dip before topping.