for 4 person

Dip

2 dl	vegetable bouillon
2 dl	orange juice
100 g	red lentils
1	garlic clove, pressed
½ tbsp	hot curry powder
2 tbsp	olive oil
½ tsp	salt
a little	pepper

Pita bread

4	pita bread
1 tbsp	olive oil
½ bunch	coriander, roughly chopped

How it's done

Dip

Bring the stock and orange juice to the boil in a pan. Add the lentils, garlic and curry, reduce the heat, simmer for approx. 15 mins. until soft. Mix in the oil, season the lentils and roughly puree.

Pita bread

Brush the pita bread with oil, toast in a hot frying pan for approx. 1 min. on each side until golden brown. Stir the coriander into the lukewarm dip, serve with the pita bread.

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