Our red lentil dip will not only impress you with its vibrant color and finely balanced flavor. It’s perfect versatile for a simple dinner or to offer guests a special snack. Enjoy it with veggie sticks, crusty bread, or as a spread for sandwiches. Don’t be surprised when this simple side becomes your new favorite.
Our Red Lentil Dip: An Easy Recipe for Ultimate Enjoyment
The main ingredient of the dip is, wouldn’t you know, red lentils. These gorgeous little lentils are originally from the Middle East. They not only taste wonderful, but are also full of nutrients. Lentils provide valuable protein and fiber, making them a popular staple in many countries.
In traditional Indian cuisine, lentils are used for a variety of dishes because they are easy to prepare and inexpensive. When preparing the red lentil dip, you can be inspired by the festive atmosphere of Indian food markets, where the scent of spices and freshly cooked food pepper the air.
Our red lentil dip is easily adaptable to your preferences. Want it a little spicier? Chop in some peppers. Craving it a bit milder? Then cut back on the garlic.
It really is impressive just how adjustable this red lentil dip is truly special. You can serve it as a dip or spread, but it is also suitable as a spicy addition to a hearty brunch. Trust that our red lentil dip will bring heat and brightness to your recipe collection.
If you’re looking for more flavor bombs, then you’ve got to try our dill pickle hummus, lemon hummus, or creamy tzatziki.
Red Lentil Dip
Ingredients
- ¾ cup red lentils
- 1 onion
- 4 garlic cloves
- 1 tbsp oil
- 2 tbsp curry powder alternatively, garam masala
- 1 tbsp tomato paste optional
- 1¼ cups vegetable broth
- ½ can (7 oz.) canned coconut milk
- 2 tbsp tahini alternatively, peanut butter, cashew butter, or almond butter
- salt & pepper
- juice of ½ lemon
For Serving:
- 1 drizzle olive oil
- 1 handful sesame seeds
- fresh parsley
Instructions
- Pour the lentils in a fine-mesh sieve, rinse them thoroughly, and let them drain.
- Peel and chop the onion and garlic.
- Heat the oil in a pan and sauté the onion until translucent. Add the garlic and sauté for 1 minute. Then add the curry powder, tomato paste, and lentils. Continue to sauté for 1-2 minutes.
- Deglaze with vegetable broth and coconut milk and bring to a boil.
- Reduce the heat and simmer the lentils, covered, for 15 minutes.
- Stir in the tahini and season with salt, pepper, and lemon juice.
- Remove the pan from the heat and let everything cool.
- Purée the red lentil dip until smooth and pour into jars.
- Before serving, garnish the dip as desired with a drizzle of olive oil, sesame seeds, and parsley.