This creamy, smooth dip doubles as a sandwich spread. Full of flavour, colourful, and creamy, it’s the quintessential dip for any occasion. Be sure to use “toasted” sesame oil as it adds a depth of nutty flavour to the recipe.
Red Lentil Dip is also excellent spread on a tortilla wrap and loaded up with veggies. Or pipe into Belgian endive leaves and serve as an appetizer.
Red Lentil Dip
Ingredients
- 1 cup (250 mL) dried red lentils
- 3 large garlic cloves, peeled
- 2 Tbsp (30 mL) fresh lemon juice
- 2 Tbsp (30 mL) tahini
- 1 Tbsp (15 mL) toasted sesame oil
- 2 tsp (10 mL) blonde miso
- 1 tsp (5 mL) turmeric
- 1 tsp (5 mL) smoked paprika
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2 mL) kosher salt
- Chili oil and fresh cilantro for garnish (optional)
Nutrition
Per serving:
- calories114
- protein7g
- fat3g
- saturated fat0g
- trans fat0g
- carbohydrates16g
- sugars1g
- fibre8g
- sodium10mg
Directions
01
In fine-meshed sieve, rinse lentils, removing any tiny stones and possible debris. In large, saucepan, bring 3 cups (750 mL) water to a boil. Add rinsed lentils and garlic and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for about 15 minutes, or until lentils are soft and creamy. Drain off liquid into bowl and reserve a bit for later. Slightly cool lentils.
02
In high-speed blender, place cooked lentils and garlic along with lemon juice, tahini, sesame oil, miso, and seasonings. Whirl until smooth. Add a splash of lentil cooking water, if needed.
03
Transfer dip to bowl and refrigerate until chilled. If not serving right away, cover for longer storage. Dip can be refrigerated for several days.
04
To serve, drizzle with chili oil and fresh cilantro, if using. Serve with cut-up fresh veggies and toasted pita.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
