Any of these quick dips would be great on their own. But if you put them together, you have something that’s way more than the sum of its parts. Lentils are a fabulous source of vegan protein. Just 1 cup of cooked lentils has a whopping 18 g of protein. Get ready, set, dip!
Ingredients
Refried lentils
2 tsp grapeseed oil
1 medium onion, diced
1 garlic clove, minced
1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp sea salt
14 oz can lentils, drained and rinsed
1/2 cup water
Cheeze sauce
3/4 cup raw cashews
1/2 cup hot water, plus extra as needed
3 Tbsp nutritional yeast
Pinch of garlic powder
1/4 tsp ground cumin
2 tsp chopped chipotle in adobo sauce
Guacamole
2 ripe avocados, peeled and pitted
Juice of 1 lime
1/4 tsp sea salt
2 Tbsp hempseeds
2 Tbsp finely chopped cilantro leaves
Chunky pico de gallo
1 cup multicolored cherry tomatoes, quartered
2 Tbsp diced red onion
1 Tbsp finely diced serrano or jalapeño chili, seeds removed if desired
1 Tbsp lime juice
2 Tbsp finely chopped cilantro leaves
1/4 tsp sea salt
1 green onion, finely chopped
2 Tbsp sliced black olives
Directions
Make the refried lentils: In medium frying pan over medium heat, warm oil. Add onion and cook, stirring frequently, until softened and translucent, about 8 minutes. Stir in garlic, chili powder, cumin, oregano, and salt. Cook, stirring constantly, for 1 minute. Stir in lentils and water. Bring mixture to a simmer and cook, stirring often, for 10 minutes. Transfer to blender or food processor and blend until smooth. Place in bowl and set aside.
Make the cheeze sauce: Place all cheeze sauce ingredients in blender and blend until smooth. Sauce should be thick, yet pourable. If desired, thin sauce with a little extra water. Transfer to bowl and set aside.
Make the guacamole: Combine avocado, lime juice, salt, and hempseeds together in clean blender and blend until smooth. Transfer to bowl and stir in cilantro. Set aside.
Make the chunky pico de gallo: In bowl, stir together tomatoes, onion, chili, lime juice, cilantro, and salt until combined. Set aside to marinate for 10 minutes.
Assemble the dip: Spread refried lentils in a layer over bottom of large bowl or casserole dish. Top with a layer of cheeze sauce, then guacamole and pico de gallo. Scatter green onion and black olives over top. Serve immediately with your favorite baked tortilla chips or vegetables. Dip may be made up to 1 day ahead, covered, and stored in refrigerator.
Tip: Refried redux
Try the refried lentils as a protein-rich filling for tacos, quesadillas, or burritos.
