Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal. 

From the Kitchen of Tammy Kleviansky 

Caramalised Red Onion & Lentil Dip  

Ingredients

150g or 3/4 cup red lentils 
2 cups boiling water 
2 cloves garlic, quartered 
1 medium (200g) potato, coarsely chopped  
1/4 cup olive oil 
2 medium brown onion, thinly sliced
1/2  tsp ground cumin
1 tsp ground coriander 
1/4 tsp sweet paprika
2 tbsp lemon juice 

Directions

Combine lentils, water, garlic, and potato in a medium saucepan and bring to the boil.
Reduce heat, simmer uncovered for about 15 minutes or until lentils soften, stirring occasionally. Then set aside.
Heat two tablespoons of olive oil in a second medium frying pan and cook the onion for about 8 minutes, or until caramalised, stirring occasionally. 
Remove two tablespoons of onion from the pan and set aside.
Add the spices to the onion pan and cook, stirring until fragrant.
Remove onion pan from heat and stir in the lemon juice.
Transfer the lentil and onion mixture into a blender.  Process with the remaining olive oil, until the dip is smooth.
Transfer to a serving dish and decorate the top with the cooked onion that has been set aside.  Serve with toasted pide or pita crisps, if desired.

Serves 8-12 

You can order the Emanuel School Community Cookbook, The Family Meal by contacting rubykb@gmail.com