Yield: 2 servings

For some reason–maybe  because its winter–I have been obsessed lately with creating vegan versions of some of my favorite comfort foods.

So when I started craving chips-n-dip, you know: ruffled potato chips and “old skool” French onion dip, I sought to avert a headlong plunge into a vat of (vegan) sour cream dip from which–depending on my mood–there is no turning back until the damage is done!

This simple layered dip–as pretty as it is healthy–is my answer to a dip craving.  The slightly caramelized green leeks and the glistening red oil play off of each other beautifully.

• 1 cup cooked, seasoned brown lentils, drained and pureed
• 1/4 cup sauteed and lightly caramelized leeks (saute in a little olive oil with a pinch of salt over medium-high for a few minutes), both the white and green parts
• Zest of one-half of a medium lemon
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon sea salt
• 2 ounces pita chips (I like  a mulitgrain variety)

Preparation:

Spread pureed leeks in a shallow bowl.  Top evenly with leeks.  Sprinkle with lemon zest.  In a small bowl or cup, whisk together olive oil, garlic powder, smoked paprika and sea salt.  Drizzle the flavored oil over the top of the lentils and leeks and serve the dip warm with pita chips.