Recipe: Madras Seven-layer Dip with Curry Salsa


2 cups drained cooked spiced lentils
1/2 cup shredded cheese
1/2 cup chopped green onions
1 cup curry salsa (below)
1 cup roasted red peppers, diced
1 cup shredded spinach
1 cup drained non-fat yogurt

1 tsp. oil
1/2 sweet onion, diced
1 small bell pepper or mild chili, diced
1 cloves garlic, minced
1/2 tsp. cumin
1-2 tsp. (or to taste) curry paste
2 large tomatoes, diced, with their juices
1/4 cup chopped cilantro
1 tsp. lime juice
salt to taste


Mash lentils roughly with a fork and spread in a layer in the bottom of dip bowl. Sprinkle with a few spoonfuls of salsa. Layer green onions on top, and sprinkle with salsa. Continue adding layers and salsa, ending with drained yogurt. Serve with lime-cilantro pita chips, below.

Heat a non-stick skillet. Add oil, onion and pepper and cook over medium heat 1 minute. Add garlic, cumin and curry paste and cook over low heat until fragrant. Remove pan from heat and stir in tomatoes. Let cool 10 minutes and add remaining ingredients. Best if allowed to stand at least 1 hour before serving.