Red Lentil Spread

Ingredients:

2 large carrots (about 2 cups), cut into chunks
1/2 onion, cut into large chunks
1 tablespoon olive oil
salt
1-1/2 cups cooked red lentils
juice of 1 lemon
2 cloves garlic, minced
1/2 teaspoon aleppo pepper
1/2 teaspoon cumin

Toss carrots and onions separately in olive oil and salt. Bake onions for 45 minutes at 475 until golden. And onion for 30 minutes.

Combine all ingredients in a food processor and pulse until pureed.

Use as a dip or sandwich spread.