Lentils are blended until smooth with curry-scented spices like cumin, garlic and cayenne pepper. Can be a spread for toast or bread and also served as a dip. An excellent way for non-meat eaters to get protein.
In a medium saucepan combine the lentils, onion and water. Cover and bring to the boil. Reduce heat to low and simmer for 20 minutes or until lentils are soft. Purée lentils in a food processor or blender.
Toast curry powder and cumin seeds in a small frying pan over medium heat until fragrant. Add cayenne, oil and garlic. Cook and stir 1 minute.
Stir spice mixture into lentils and serve.