RECIPE: Spiced Red Lentil Dip

    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 

     

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Top with fresh coriander if desired & serve with crackers (my Crunchy Rice & Quinoa Crackers go perfectly) or crudités.
    6. It will keep fresh in the fridge for 5 days.