African Lentil Dip

In a large saucepan, cover the carrots with the water and bring to a boil. Simmer until the carrots are tender. Transfer the carrots into a food processor, along with the canned lentils, and puree until smooth. In the same saucepan, melt the ghee. Add the cumin, coriander, ginger, nutmeg, allspice and cayenne and cook over low heat, stirring a few times, until fragrant, about 3 minutes. Add the lentil puree and cook, stirring, for 5 minutes. Season with salt and black pepper and stir in the lemon juice. Transfer to a serving bowl and sprinkle with the cilantro. Serve warm or at room temperature with rice crackers or vegetable crudité.