Curried Lentil Dip

Much like hummus, this new take on a vegetable dip is sufficiently different that it makes a nice alternative to hummus.

1 cup dried red lentils, rinsed and drained
3 cups water
3-4 cloves garlic, sliced
1 tbsp olive oil
2 tsp white wine vinegar
1 tsp curry powder
1/2 tsp dry mustard
Pinch each salt and cayenne pepper

In a saucepan, combine lentils, water and garlic. Bring to a boil, reduce heat to low and cook, covered, for 10 minutes or until the lentils are tender (do not overcook). Drain immediately.

In a food processor or blender, process drained lentils, garlic, oil, vinegar, curry powder, mustard, salt and cayenne until mixture is smooth. Move to covered container and refrigerate for up to 1 week or freeze for longer storage