Lentils are a fabulous alternative to beans or pulses to make dips with. They are also fabulous sources of plant based protein & fibre but give a slightly different texture to the finished dish.
Alter the spices if you want & play with other lentils, I use the same recipe but substitute in 1/2 cup green lentils & some mixed herbs for a slightly more Italian themed result.
- 2 cups water
- 1 organic vegetable stock cube
- 1 cup dried red lentils
- 2 medium garlic cloves, finely chopped
- 3 tablespoons tahini
- 3 tablespoons cold pressed extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 tsp ground turmeric
- 1 tbsp curry powder
- plenty of freshly ground black pepper
- Optional: cayenne pepper or chilli powder – adjust amount to taste, fresh coriander to serve
- Heat the water in a small saucepan over high heat until boiling, add the stock cube & stir to dissolve. Add the lentils then turn the heat down to a gentle simmer.
- Cook for ~15 minutes so the majority of the liquid has been absorbed, drain through a sieve reserving any remaining cooking liquid & leave to steam cool for 20 minutes.
- Grate the garlic & leave to one side whilst the lentils are cooling then add to a food processor with the lentils, spices & tahini. Pulse a few times to start to break the lentils up & mix everything together.
- Now with the motor running add the oil & lemon juice, blending until everything is well incorporated. Use a silicone spatula to scrape down the sides of the bowl & pulse a couple of times more. If necessary add some of your reserved cooking liquor to loosen.
- Top with fresh coriander if desired & serve with crackers (my Crunchy Rice & Quinoa Crackers go perfectly) or crudités.
- It will keep fresh in the fridge for 5 days.