Curried red lentil dip

Put diced onions into melted butter over medium-high heat; add ginger, garlic, a big pinch of salt, a couple tablespoons of curry spice blend, paprika, cumin, black pepper and cayenne.

Saute 3 or 4 minutes to soften the onions and wake up the spices in the hot butter.

Stir in the tomato paste and cook about 3 minutes more, until it starts to toast and caramelize onto the pan.

Add cold water, the can of coconut milk and the red lentils; bring to a simmer.

Reduce to medium-low and simmer, stirring occasionally, about 40 minutes until the lentils are completely tender and the curry has thickened.

Taste and adjust salt and heat; keep on low heat until serving.

Garnish with chopped cilantro and sliced serrano peppers; serve with the flatbread.