1 cup red lentils
1 onion, chopped
3 tbsp olive oil
3 cloves garlic, chopped
1 teaspoon oregano
1 teaspoon basil
1 teaspoon cinnamon
Pinch of cayenne pepper
6 tomatoes, chopped
25 grams Pacific Harvest Karengo fronds
1/4 cup soya sauce

Rinse lentils and cook for 1/2 hour Saute onions and garlic in olive oil. Add herbs, tomatoes and Karengo and cook for 15 minutes. Add soya sauce and drained lentils, mix and place in a food processor. Blend until smooth. Refrigerate for 2 hours. Serve with corn chips, crackers or bread.