Curried Red Lentil Dip Recipe




You know the way a lot I really like chickpeas, and you know the way a lot I really like hummus, however right this moment I’m going out of my chickpea consolation zone with this crimson lentil hummus-like dip. It’s creamy, it’s tangy, and it’s properly spiced with turmeric and different curry-type spices, as a result of typically you run out of chickpeas however you continue to desire a dippable snack.

We’ve been having fun with this with veggies, naan, crackers… I’ve additionally been caught sneaking spoonfuls straight from the fridge.


Curried Red Lentil Dip



Curried Red Lentil Dip

The primary time I made this, I attempted it in a meals processor, however I used to be in a position to get it a lot creamier in a blender. See up there? So luscious.
 

Curried Red Lentil Dip

This dip is greatest straight from the blender, though it’ll maintain effectively within the fridge for four to five days. If it will get a little bit thick, stir in some water earlier than serving.

Right here’s one other tip: when you will have just a bit bit left on the finish, skinny it to a drizzle-able consistency and pour it over a roasted veggie bowl with some quinoa. That was our fast dinner a number of nights in the past and it actually pepped up an in any other case boring bowl.

Don’t let this ingredient record intimidate you – it’s all spices – hopefully you will have most of them readily available in your spice drawer already. 🙂

Curried Crimson Lentil Dip

 

  • 1 cup dried crimson lentils
  • ¼ cup clean tahini
  • three tablespoons contemporary lemon juice
  • 2 tablespoons melted coconut oil
  • 2 garlic cloves, peeled
  • ½ teaspoon grated contemporary ginger
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon turmeric
  • ¼ teaspoon cardamom
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne
  • ½ teaspoon sea salt
  • freshly floor black pepper
  • Water, if needed, for consistency
  • Naan and/or minimize greens, for serving
  1. Convey a medium pot of water to a boil and add the lentils. Cut back to low and simmer, coated, till tender, about 15 minutes.
  2. Drain and let cool for 15 to 20 minutes, then switch to a blender with the tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, onion powder, cayenne, salt, and several other grinds of pepper. Mix till creamy. If the combination is just too thick, add water, 1 tablespoon at a time, to mix right into a creamy consistency. Style and modify seasonings. Chill till prepared to make use of.
  3. Serve with naan or minimize greens, as desired.

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